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In a large saucepan, melt butter over medium heat. Stir in onion, celery and pear. Cook, stirring until softened, about 5 minutes. Stir in chicken stock, parsnips, bayleaf, salt, curry powder, pepper and nutmeg. Cook for about twenty minutes or until the vegetables are soft. Discard the bayleaf.
Puree soup until smooth. With blender running, pour in the evaporated milk through the feed tube. Blend until well combined.
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