1. Melt the butter in a large pan and add the
parsnips and apples. Cover and allow to sweat gently
for about 10 minutes, stirring occasionally.
2. Add the stock, sage leaves and cloves then bring
them to a boil, reduce to a simmer, cover and cook
for 30 minutes, or until the parsnips have softened.
3. Remove the sage leaves and cloves with a slotted
spoon then allow to cool slightly before transfering
to a food processor or blender.
4. Liquidize until smooth then return to a pan.
5. Re-heat gently, stir in the cream and allow
to warm through(do not boil).
6. Serve hot, ladled into warmed soup bowls and
garnished with sage and croutons.
