50g butter
1 onion, chopped
350g parsnips, peeled and chopped
550ml stock
150ml cream
truffle oil


Melt the butter in a large saucepan, add the onions and parsnip and cook for 5-10 minutes until they are soft.

Pour the stock over the onions and parsnips, bring to the boil then reduce to a simmer and cook until the parsnips are soft (approx. 10 mins).

Whizz up the mixture, stir in the cream and a small amount of truffle oil and season well.