Roasted Parsnip and Parmesan Soup

Recipe by lindseylcw
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
  • 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.
  • Remove from oven and lay pancetta aside for the garnish.
  • Mix the vegetable mixture into the hot stock and puree until smooth.
  • season to taste.
  • Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.
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