Parsnip & Parmesan Soup

• parsnips↗450 g

  cut into quarters lenghtwise

• parmesan cheese50 g

  freshly grated

• olive oil↗2 tablespoons
• butter↗30 g
• medium onion (chopped)↗1

  chopped

• all-purpose flour↗1 tablespoon
• chicken broth↗1 1⁄3 liters
• salt & freshly ground black pepper
• heavy cream↗4 tablespoons

Step-by-step instructions

1. 1

   Preheat your oven to gas mark 6.

2. 2

   Simmer the parsnips in plenty of boiling lightly salted water for approximately 3 minutes or until just soft.

3. 3

   Drain and put back into saucepan.

4. 4

   Add 25g of parmesan and stir well covering the parsnips.

5. 5

   Put the olive oil into a roasting tin and put into the oven for about 5 minutes.

6. 6

   Add the parsnip and cheese mixture to the hot roasting tin and add the butter.

7. 7

   Bake for about 45 mins turning regularly.

8. 8

   Drain the leftover oil from the tin into a saucepan and cook the onion gently in this until soft.

9. 9

   Stir in the flour and cook for 1 minute.

10. 10

    Add the stock stirring constantly. Bring to the boil.

11. 11

    Add the parsnips to the soup and simmer for 10 minutes with a lid on.

12. 12

    Add the remaining parmesan. (You can always add more if you want to afterwards).

13. 13

    Puree the soup in a blender. Return to the pan and add the cream and salt and pepper to taste.