• 40 g (1½ oz) butter or olive oil
• 1 medium onion, peeled and chopped
• 1 kg (2 lbs) parsnips, peeled and chopped
• 1.75 litres (3 pints) vegetable or chicken stock seasoning
• 150 mls (¼ pint) single cream
• fresh coriander – for garnish

Melt the butter or heat the oil in a large saucepan, and sweat the onion until soft. Add the parsnips and stock, and cook until the parsnips are soft. Allow to cool slightly before liquidizing the soup. Return it to the pan, season to taste, bring to the boil, and serve with the cream poured on top. Garnish with the coriander. If you plan to serve the soup chilled, use oil not butter, and check the seasoning just before you serve it. Cold soups need a little more seasoning than hot soups.