Serves 6.

40g/1½oz butter
1 onion peeled and sliced
700g/1½lb parsnips, peeled and finely diced
½ teaspoon ground cumin
1.2 litres/2 pints chicken or vegetable stock
salt and freshly ground pepper
150ml/¼pint single cream
paprika to sprinkle when serving

· Melt the butter in a large pan, add the onion and cook without colour for about 5 minutes.
· Add the parsnips and cook gently for about 3 minutes.
· Add the cumin, stock and seasoning.
· Bring to the boil and simmer gently until the vegetables are tender.
· Cool slightly and puree in a food processor.  For a really smooth and silky soup, pass the soup through a sieve.
· Return the soup to the cleaned pan, check the seasoning and reheat but do not boil.  Add the cream, saving a little to swirl on each portion.  At this stage if you feel the soup is a little thick add some milk. Re-check the seasoning.
· When ready to serve, pour the soup into a serving bowl and swirl with the cream and sprinkle with the paprika.