ROASTED PARSNIP AND PARMESAN SOUP
From the Women's Institute Book of Soup that I borrowed from our local library. A slightly different parsnip soup
Provided by lindseylcw
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
- 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.
- Remove from oven and lay pancetta aside for the garnish.
- Mix the vegetable mixture into the hot stock and puree until smooth.
- season to taste.
- Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.
Nutrition Facts : Calories 404.2, Fat 21.7, SaturatedFat 7.4, Cholesterol 35.8, Sodium 485.7, Carbohydrate 42.5, Fiber 9, Sugar 13.1, Protein 12
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