El hefe's Parsnip soup

1 tbsp butter

1 tbsp olive oil

2 tbsp honey

1 lb bag parsnips

Wash and roughly chunk parsnips. Peal if you have excessive amounts of time on your hands or are prissy about that sort of thing. The smaller you make your chunks and the bigger bottom your pot has the faster the next part will go. Fry chunks in the other stuff until they are golden brown on a medium heat in a large soup pot.

1 box creamed coconut

1 bottle Hefeweizen

1 beer bottle full of water

1 beer bottle chicken stock

Add all that stuff and when the coconut has melted in. Add;

1 tbsp curry powder

1 tbsp salt (or less if you are worried about that sort of thing)

1 tbsp honey

1 tbsp minced ginger(from jar)

2 tbsp lime juice

2 tbsp apple juice

Simmer on low heat, stirring occasionally until the parsnip bits are soft. Keep an extra Hefewiezen on hand to thin it out. Then puree the whole lot. You can use a food processor but I like a hand blender cause it's easier to clean.

Serve with Propeller Bohemian Style Pilsener.