Parsnip Soup with Parmesan Crisps

Serves: 6

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Total Time: 90

Prep Time: 30

Cook Time: 60

• 40 gram(s) (11?2oz) butter
• 150 gram(s) onion, roughly chopped
• 225 gram(s) floury potatoes, such as King Edward's, peeled and chopped
• 400 gram(s) parsnips, peeled and chopped
• 20 ml paprika, plus extra to dust
• 2 pint(s) fresh chicken or vegetable stock
• 450 ml milk
• 60 ml double cream
• Salt and ground black pepper
• 65 gram(s) sliced chorizo sausage, cut into fine strips
• FOR THE PARMESAN CRISPS
• 1 large parsnip, weighing about 75g , peeled
• Vegetable oil for frying
• 45 ml grated Parmesan cheese

Method

1. Melt the butter in a large heavy-based saucepan. Add the onion and cook over a gentle heat for 5min or until soft. Add the potatoes, parsnips and paprika, mix well and cook gently, stirring occasionally, for about 15min or until the vegetables have begun to soften.
2. Add the stock, milk, cream and seasoning. Bring to the boil and simmer for 25min or until the vegetables are very soft. Add 50g (2oz) of the chorizo.
3. Allow the soup to cool a little, then place in a blender or food processor; process until smooth. The soup can be thinned with additional stock or milk, if wished. Correct the seasoning and return to the saucepan.
4. To prepare the Parmesan Crisps, using a vegetable peeler (the wide swivel ones are best for this), peel off long strips of parsnip until there is nothing left to peel. The strips should be as wide as possible.
5. In a large saucepan or deep-sided frying pan, pour in the oil to a depth of 2.5cm (1in) and heat to a moderate temperature. Shallow-fry the parsnip strips in batches until they're light golden and crisp. Drain on kitchen paper and sprinkle lightly with salt. Arrange the strips in six little piles on a baking sheet, then sprinkle with half the Parmesan cheese and the remaining chorizo. Set aside.
6. Cook Parmesan Crisps at 200°C (180°C fan) mark 6 for 3-5min or until the cheese begins to melt. Don't let the crisps become too brown or they'll taste bitter. Meanwhile, reheat the soup. Serve topped with the Parmesan Crisps, sprinkled with remaining Parmesan cheese and dusted with paprika.
7. PREPARE AHEAD Complete to the end of step 5 up to one day in advance. Cool, cover and chill soup; chill the crisps, uncovered. TO SERVE Complete the recipe. TO FREEZE Complete to the end of step 3, then cool, pack and freeze. TO SERVE Thaw soup at cool room temperature overnight. Complete the recipe.

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