Watercress and Parsnip Soup

2 large onions
2 cloves garlic, peeled and sliced
1 tablespoon olive oil
1 tablespoon butter
1 large bunch watercress
4 medium parsnips
1 teaspoon ground cumin
1 tablespoon sugar
1 litre chicken stock
salt

Finely dice the onions and place in a large pot with the garlic, oil and butter. Saute over a medium heat until the onions soften. Sprinkle in the cumin and sugar and cook for a further minute.

Meanwhile wash the watercress, removing any large stalks. Remaining stalks should be chopped into fairly short lengths or you will end up with stringy bits in the soup.

Add the watercress and the peeled diced parsnips to the pot, along with the chicken stock.

Bring to the boil and simmer until the parsnips are tender. You can add more chicken stock or water as required. Season to taste.

When the soup is cooked, process it in a blender or push it through a sieve.

Serve with a dollop of creme fraiche or sour cream and garnish with snipped chives.