1.Preheat oven to 200°C (180°C fan-forced).
2.Place whole unpeeled garlic bulb in large shallow baking dish; roast, uncovered, 10 minutes.
3.Add combined oil and parsnip; roast about 30 minutes or until tender. When garlic is cool enough to handle, halve garlic bulb crossways; use fingers to squeeze garlic puree into small bowl. Reserve.
4.Heat extra oil in large saucepan; cook onion, stirring, until softened. Add parsnip with potato and stock; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 20 minutes or until potato is softened.
5.Meanwhile, make anchovy toasts. Combine anchovy, chives and butter in small bowl. Cut bread into 1.5cm slices; discard end pieces.
6.Toast slices on one side under preheated grill. Turn slices, spread each with anchovy mixture; grill until anchovy mixture bubbles.
7.Blend or process soup with reserved garlic, in batches, until smooth. Reheat soup in same pan, stir in cream and milk; bring to the boil.
8.Top soup with chives; serve with anchovy toasts.
Roasting makes both the parsnip and garlic wonderfully sweet and mellow. When preparing the parsnips, be sure to peel thickly enough to remove all the bitter outer layer, and also to cut off any woody core.Note