Cream of Parsnip Soup

A good, hearty fall and winter soup.  The addition of honey makes for a nice and subtle sweet touch.

Ingredients

2 T butter
1 onion, finely diced
5 parsnips, peeled and diced
salt and pepper to taste
2 cups stock
1 T honey
2 bay leaves
pinch of cumin
pinch of cayenne (optional)
1 c cream

Instructions

1) Heat butter in soup pot over medium heat, and cook onion until soft and transparent.
2) Add parsnips with a little salt and pepper, and cook for 4-5 minutes.
3) Add stock, honey and bay leaves, bring to a boil, then reduce to a simmer.  Cook gently for 25 minutes until the parsnips are soft. Add spices, if you want.
4) Discard the bay leaves, combine with cream, and puree until smooth.