This is a recipe from Aftermath which I think you really should try as it is delicious, I made another pot of it today so I can have for Sunday lunch but couldnt resist having a bowl of it just now.

As you all know he is a mod here and really should have posted this himself.... (joke Steve m8) Its not hard to make and you really should try it.

Ingredients
1 tbsp olive oil
knob of butter
1 parsnip, peeled and chopped
1 clove garlic, peeled and chopped
a few thyme leaves
a few rosemary stalks
1 tbsp honey
salt and freshly ground black pepper
55ml/2fl oz double cream
splash of hot chicken stock
For the croutons
1-2 tbsp olive oil
2-3 slices of bread, cubed
salt and freshly ground black pepper
few rosemary stalks, chopped

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the olive oil and butter in a large ovenproof non-stick frying pan and saut? the parsnip for a few minutes.
3. Add the garlic, thyme, rosemary, honey and seasoning and continue to heat for a further 5-6 minutes.
4. Transfer to the oven and roast for 10-15 minutes.
5. To make the croutons, heat the oil in a frying pan and fry the bread with the seasoning and
rosemary for a few minutes on each side until crisp and golden.
6. Remove the parsnips from the oven and place in a food processor with the cream. Blend until smooth,
adding a splash of stock to thin.
7. Return the soup to a pan and warm through. Transfer to a serving bowl and top with the croutons.