In a large, heavy saucepan, sweat the onion in the butter until soft. Stir in the flour, parsnips and spices, and gradually add the milk. Bring to the boil, and simmer until the vegetables are soft. Blend with the chicken stock until smooth. Bring back to the boil, adjust the seasoning, and stir in the chicken. Serve in heated bowls with a swirl of cream or a sprinkling of herbs. If you prefer, potatoes or celery can replace the parsnips.
© 2000 Frances Bissell. All rights reserved.