Peel and thinly slice the parsnips. Heat the butter in a large heavy pan and add the peeled
parsnips and chopped onion with the crushed garlic. Cook until softened but not coloured, stirring
occasionally. Add the ground cumin and ground coriander to the vegetable mixture and cook,
stirring, for 1-2 minutes, and then gradually blend in the hot chicken stock and mix well.
Cover and simmer for about 20 minutes, or until the parsnip is soft. Puree the soup, adjust the
texture with extra stock or water if it seems too thick, and check the seasoning. Add the cream and
reheat without boiling. Serve immediately, sprinkled with chopped chives or parsley and/or
croutons, to garnish.