This is a delicious soup that has a nutty, intense flavour. You could add Taleggio or Brie for an extra cheesy flavour.
1. Melt the butter in a pot set over a low heat, then add the parsnips and let them cook for a few minutes to catch a little colour. Pour in the hot water, milk and cream and season with salt, pepper and a little freshly grated nutmeg. Cook until the parsnips are completely softened, then blitz until smooth with a hand-held blender. Stir in the grated Parmesan until it melts.
2. Meanwhile, toast the flaked almonds in a hot dry pan for a few minutes, until they turn golden. Tip out onto a plate and set aside.
3. Serve the soup piping hot in warmed soup bowls. Garnish with the toasted flaked almonds.