Parsnip & Parmesan Soup

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READY IN: 11hrs
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat your oven to gas mark 6.
  • Simmer the parsnips in plenty of boiling lightly salted water for approximately 3 minutes or until just soft.
  • Drain and put back into saucepan.
  • Add 25g of parmesan and stir well covering the parsnips.
  • Put the olive oil into a roasting tin and put into the oven for about 5 minutes.
  • Add the parsnip and cheese mixture to the hot roasting tin and add the butter.
  • Bake for about 45 mins turning regularly.
  • Drain the leftover oil from the tin into a saucepan and cook the onion gently in this until soft.
  • Stir in the flour and cook for 1 minute.
  • Add the stock stirring constantly. Bring to the boil.
  • Add the parsnips to the soup and simmer for 10 minutes with a lid on.
  • Add the remaining parmesan. (You can always add more if you want to afterwards).
  • Puree the soup in a blender. Return to the pan and add the cream and salt and pepper to taste.
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