Roasted Parsnip and Parmesan Soup

Total Time
1hr
Prep
15 mins
Cook
45 mins

From the Women's Institute Book of Soup that I borrowed from our local library. A slightly different parsnip soup

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Ingredients

Nutrition

Directions

  1. Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot.
  2. Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
  3. Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins.
  4. Remove from oven and lay pancetta aside for the garnish.
  5. Mix the vegetable mixture into the hot stock and puree until smooth.
  6. season to taste.
  7. Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.