The caramelising of the honey in this soup gives it a great honeyed flavour without overpowering sweetness.
4 tbsp blossom honey
50g/2oz unsalted butter
5 large parsnips (or 7 small parsnips), peeled and finely chopped
Bouquet garni of 1/4 bunch thyme, 1 bay leaf, 1/2 stick cinnamon (tied with string)
500ml/17fl oz chicken stock
500ml/17fl oz milk
50g/2oz cooked chestnuts
Heat the honey in a medium to large saucepan over a moderate heat until it begins to bubble and turn slightly golden.
Add the butter, parsnip and bouquet garni (a bundle of herbs tied together with string), and turn the heat down slightly. Lightly brown the parsnip then add the stock and milk and simmer gently.
When the parsnip is cooked entirely, remove the bouquet garni and blitz the parsnip mixture in a blender until smooth. Pass through a fine sieve, taste and adjust the seasoning with additional salt if necessary.
Reheat and pour into your serving bowls or glasses and, using a microplane or other fine grater, grate the chestnuts liberally over the top. Serve immediately.