Jan’s kitchen

Jan Inglis sends us another delicious and unusual recipe

Roasted parsnip and parmesan soup

Serves 6

Ingredients

1lb parsnips cut into lengths
2oz parmesan cheese, grated
2 tablesp. olive oil
½ oz butter
1 onion, medium, finely chopped
1 tablesp. flour
3 pints approx. chicken stock
4 tablesp. double cream
black pepper as wished

Method

Pre-heat oven to 200°c.
Simmer parsnips for 3 mins.
Drain well and toss in half the parmesan cheese.
Heat olive oil in roasting tin for 3-4 mins.
Arrange parsnips in tin, add butter.
Bake for 45 minutes, basting frequently.
Drain excess oil into saucepan.
Sauté the chopped onion in this oil until soft, without colouring.
Stir in flour, cook for 1 min.
Add stock, stirring constantly and bring to boil.
Add parsnips and simmer covered for 10 mins.
Purée soup with remaining parmesan in liquidiser.
Stir in cream and season.