1. Peel and chop parsnips.
2. Chop onion and saute in butter in a 3-quart saucepan for 3-4 minutes, until wilted and lightly colored.
3. Stir in parsnips and garlic. Cook for 2 minutes, turning to coat with butter. Cover, turn heat to low, and cook for 5 minutes.
4. Uncover, stir in flour and spices. Cook for 2 minutes.
5. Off heat, gradually stir in the stock, then bring to a boil.
6. Cover, reduce heat and cook slowly for 10-15 minutes, or until parsnips are very tender.
7. Puree, then reheat in a saucepan, adding one cup water if soup is too thick.
8. Season with salt and pepper. Serve garnished with chopped chives.