Roasted Parsnip and Parmesan Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the Women's Institute Book of Soup that I borrowed from our local library. A slightly different parsnip soup Ingredients:
3 tablespoons olive oil |
700 g parsnips, cored and sliced into batons |
1 medium onion, cut into wedges |
40 g parmesan cheese, freshly grated |
2 slices pancetta |
850 ml chicken stock, hot |
4 tablespoons double cream |
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.
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