Parsnip Soup with Stilton Cheese Recipe

In large saucepan, melt butter over medium heat; cook onion until soft but not browned, about 5 minutes. Add cinnamon, ginger, nutmeg, pepper and cloves; cook, stirring, for 30 seconds. Stir in parsnips. Add wine; cook until liquid is almost evaporated, about 4 minutes. Add stock, 2 cups (500 mL) water and salt; bring to boil.

Reduce heat; cover and simmer until parsnips are soft, 20 to 25 minutes. Remove from heat; stir in cream. In blender, purée in batches. Return to pot; heat over medium heat, stirring, until heated through. Ladle into bowls; top with cheese.

Makes 8 servings.