1⁄4 cup butter
1⁄2 cup onion, diced
3 cups parsnips, peeled and diced
1/2 cup heavy cream
1 tablespoons salt
1/2 teaspoon ground white pepper
1⁄8 teaspoon ground nutmeg
2 teaspoons parsley
8 vegetable chips
Melt the butter in a large sauce pan. Saute the onions and parsnips until the vegetables are very lightly brown. Add 4 cups of water and bring to a boil. Reduce to a simmer and cook until the vegetables are very tender, about 15 minutes.
Blend the soup in batches in a blender. Return the soup to a clean saucepan.
Stir in cream, salt, pepper, and nutmeg and cook for another 5 minutes.
To serve, sprinkle some chopped parsley over the top of each soup. Garnish with 2 vegetable chips.