Eating In

1 onion finely chopped
3 cloves of garlic finely chopped
olive oil
½ tsp ground cumin
2 tbsp cream
1½ litres good stock
3 or 4 parsnips
1 tbsp balsamic vinegar
1dsp honey
knob of butter
salt and pepper
Fry the onion and garlic and cumin in some olive oil. Peel and chop the parsnips. Before you chop them reserve some parsnip to make the caramelised parsnip. You’ll need 12 thin slivers about 3” x ¼ “. Add the chopped parsnip to the onion mixture and fry for a few minutes before adding the stock. Add salt and pepper to taste. We used Marigold bouillon stock which is quite salty so we didn’t add any extra. To make the caramelised parsnip, mix a tablespoon of balsamic vinegar with a dessertspoon of honey and a knob of butter, melted. Toss the slivers of parsnip in this mixture and bake in a hot oven on a non-stick sheet until they are brown and sticky. Allow the soup mixture to cool a little when the parsnips are very tender. Add the cream and blitz to a fine puree. Taste to check the seasoning and serve the soup with a few caramelised slivers of parsnip floating in each bowl.