Parsnip & Parmesan Soup - cooking recipe

Ingredients

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

Preparation

Preheat your oven to gas mark 6.
Simmer the parsnips in plenty of boiling lightly salted water for approximately 3 minutes or until just soft.
Drain and put back into saucepan.
Add 25g of parmesan and stir well covering the parsnips.
Put the olive oil into a roasting tin and put into the oven for about 5 minutes.
Add the parsnip and cheese mixture to the hot roasting tin and add the butter.
Bake for about 45 mins turning regularly.
Drain the leftover oil from the tin into a saucepan and cook the onion gently in this until soft.
Stir in the flour and cook for 1 minute.
Add the stock stirring constantly. Bring to the boil.
Add the parsnips to the soup and simmer for 10 minutes with a lid on.
Add the remaining parmesan. (You can always add more if you want to afterwards).
Puree the soup in a blender. Return to the pan and add the cream and salt and pepper to taste.