Parsnip & Parmesan Soup

• 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

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.

parsnips, parmesan cheese, olive oil, butter, onion, flour, chicken broth, salt, heavy cream

Taken from www.food.com/recipe/parsnip-parmesan-soup-191568 (may not work)