Sauté 2 coarsely chopped medium onions and 2 cloves garlic, sliced thinly, for 5 min in ½ c butter. Add 3-4 medium parsnips, diced (2 c), 20 coriander seeds and 20 fennel seeds and cook 5 min, stirring every 45 seconds. Add 1 Tsbp minced ginger, 2 bay leaves, 4 c chicken stock & 1 c whipping cream. Bring to boil, reduce to medium & simmer 25 min until parsnips are soft. Purée until smooth. Add 1 Tbsp fresh lemon thyme leaves, picked from the stems, 1 tsp salt & ½ tsp pepper. Bring back to boil & serve.
Sooke Harbour House, 1528 Whiffen Spit Rd, Sooke, 250-642-3421. Cooks pick from over 200 edible herbs, flowers & veg in the garden, every day.