Rich curried parsnip soup with fennel and cumin spiced chive oil.
Pick the thyme, finely dice the shallots and garlic and peel and cut the parsnips into large cubes.
Dry roast the spices for 3 minutes in a hot pan and remove one third to flavor the oil. Heat the butter with the rest of the spices and sweat the garlic and shallots for 5 minutes on a low heat. Then add the parsnips and season. Add the stock and cream and leave to simmer until tender. Blend until completely smooth.
Finely chop the chives and add to the oil along with the toasted spices.
Pour the soup into a small bowl and garnish with the spiced chive oil.
«You can easily use any winter vegetables in this dish to vary the taste. »