Preparation time: 10-15 minutes
Cooking time: 50 minutes
1 ½ oz. / 40 g. butter
1 medium onion, chopped
1 large parsnip,chopped
1 ½ pints/1 liter water
2 chicken stock cubes
1 lb. /1/2 kg. Floury potatoes,
Sliced Salt and pepper to taste
Good pinch ground allspice
¼ pint/1/1/2 dl. Single cream
To garnish
Chopped chives
Melt the butter in large saucepan. Use to cook the onion and parsnip over low heat in a covered pan, for 10 minutes. Add the water, stock Cubes, potatoes, seasoning and allspice. Bring to the boil, cover and simmer gently for 30 minutes. Cool slightly and sieve or liquidize. Return to the rinsed-out saucepan, add the milk and reheat. Just before serving in a tureen, pour Over the cream in a swirl and sprinkle with chopped chives. If preferred, serve and garnish in individual bowls.
