This dish is perfect for cold evenings – warm and hearty and full of veggie goodness.
To make you’ll need the ingredients listed below and that should make enough for around 5-6 people.
- 500g parsnips
- 75g freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 20g butter
- 1 medium onion, finely chopped
- 1 tablespoon plain flour
- 1.5 litres chicken stock (a bit less if you like your soup thick)
- 4 tablespoons of double cream
How to make
Pre heat your oven to 200oc (180 fan) or Gas Mark 6. Start by preparing your parsnips and pop into a pan with cold salted water, bring to the boil and simmer for 3 minutes. Once cooked drain and roll in half of the parmesan cheese.
Put the oil in a roasting tin and heat in the oven for 5mins.
Arrange the parsnips in the roasting tin and add the butter, bake for 45mins turning frequently.
Remove the parsnips and set aside, pour the oil left in the tin into a saucepan and heat on the hob. Add the onion and cook until soft but without out colouring, once soft stir in the flour and cook for 1 min. Add a little of the stock and mix well, keep adding until the flour is mixed completely.
Bring the stock with flour and onions to the boil then add the parsnips, cover a leave to simmer for about 10mins. Then remove from the hob. and puree the soup, add the remaining Parmesan and puree again to ensure it is thoroughly mixed.
Stir in the cream and if needed season – taste first as the Parmesan is salty so you may not need to add extra.