1. Melt the butter in a saucepan, add the peeled and thinly sliced ginger and fry gentle for 1 minute. Reserve 1 spring onion. Roughly chop the remainder and add to the pan with the parsnips. Fry gently for 2 minutes. 2. Add the sotck and bring to the boil. Reduce the heat, cover and simmer gently for 15 minutes until the parsnips are tender. Meanwhile, shred the reserved spring onion lengthways into fine ribbons. 3. Transfer the soup to a food processor or belnder and process until smooth, or leave the soup in the pan and use a hand-held electric blender. 4. Return the soup to the pan, if neccessary, season to taste with salt and pepper and heat through gently for 1 minute, then ladle into soup bowls. Serve topped with a spoonful of creme fraiche scattered with spring onion ribbons.