Nutty parsnip blends well with rich cream and the warming scent of sage in this soup.
- Heat the butter in a large saucepan over medium heat until foaming. Cook the onion, stirring often, for 5 minutes or until soft. Add the parsnip, potato and sage and stir to coat. Add the water and chicken or vegetable stock cubes.
- Increase heat to high and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes or until the vegetables are tender. Set aside to cool slightly. Use a stick blender to blend until smooth.
- Stir in the cream. Place the soup over medium-low heat and stir until heated through. Divide the soup among serving bowls and top with extra sage. Season with white pepper and serve with bread.
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