Roasted Parsnip and Parmesan 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. 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. 2

   Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.

3. 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. 4

   Remove from oven and lay pancetta aside for the garnish.

5. 5

   Mix the vegetable mixture into the hot stock and puree until smooth.

6. 6

   season to taste.

7. 7

   Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.