Parsnip & Parmesan Soup

Total Time: 11 hrs Preparation Time: 10 hrs Cook Time: 1 hr

Ingredients

• Servings: 5
• 450 g parsnips, cut into quarters lenghtwise
• 50 g freshly grated parmesan cheese
• 2 tablespoons olive oil
• 30 g butter
• 1 medium onion (chopped)
• 1 tablespoon all-purpose flour
• 1 1/3 liters chicken broth
• salt & freshly ground black pepper
• 4 tablespoons heavy cream

Recipe

• 1 preheat your oven to gas mark 6.
• 2 simmer the parsnips in plenty of boiling lightly salted water for approximately 3 minutes or until just soft.
• 3 drain and put back into saucepan.
• 4 add 25g of parmesan and stir well covering the parsnips.
• 5 put the olive oil into a roasting tin and put into the oven for about 5 minutes.
• 6 add the parsnip and cheese mixture to the hot roasting tin and add the butter.
• 7 bake for about 45 mins turning regularly.
• 8 drain the leftover oil from the tin into a saucepan and cook the onion gently in this until soft.
• 9 stir in the flour and cook for 1 minute.
• 10 add the stock stirring constantly. bring to the boil.
• 11 add the parsnips to the soup and simmer for 10 minutes with a lid on.
• 12 add the remaining parmesan. (you can always add more if you want to afterwards).
• 13 puree the soup in a blender. return to the pan and add the cream and salt and pepper to taste.