Pick the thyme, peel and finely dice the shallots and garlic. Peel and cut the parsnips into large cubes.
Dry roast the spices for a minute in a hot pan and remove one third, add this to the olive oil. Heat the butter with the rest of the spices and sweat the garlic and shallots for 5 minutes on a low heat. Add the parsnips and then add the stock and cream and leave to simmer until parsnips are tender. Strain but keep the liquid. Blend in a food processor until completely smooth by adding the liquid a little at a time. Check and adjust the seasoning.
Finely chop the chives and add to the olive oil along with the toasted spices.
Pour the soup into a small bowl and garnish with the spiced chive oil.
«Finely slice some parsnips and toast or fry with a little oil till you make crisps and use these for garnish as well.»