Carrot and Parsnip Soup (thick)

Ingredients:
10 parsnips, peeled and chopped
6 small carrots peeled & chopped
2 potatoes, peeled & chopped
2 large onions peeled & chopped
6 cups water
milk
sour cream
chives, finely chopped
Iodised salt
Freshly ground black pepper
butter

Method:
Heat some butter in saucepan and fry the onions, add the vegetable, and mix in.   Add hot water and cool until the vegetables are cooked.   Puree with Bamix .    Add milk to thin soup.    Serve, garnish with a teaspoon of sour cream, swirl in the middle of the soup and sprinkle with chopped chives.