Roasted Parnips and Parmesan Cheese Soup

Serves: 4

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Total Time: 35

Prep Time: 10

Cook Time: 25

• 5  Loosed medium sized parsnips - peeled and cut thickly
• 4 small potatoes - peeled and cut thickly
• 3 large garlic gloves - skin removed
• 1 large carrot - peeled and cut thickly
• 1 medium onion - cut in rings
• 4  Black peppercorns
• 2  Dried bay leaves
• 2 pint(s) vegetable stock
• Quarter pint(s) full-fat milk
• 2 tablespoon(s) olive oil
• 4 tablespoon(s) grated parmesan cheese
• Grated nutmeg
• Sea Salt and grated pepper

Method

1. Heat oven to 180c. In a roasting tin, add parsnips and garlic, and coat with olive oil and sprinkle with some salt and nutmeg. Roast for 25 minutes (or until tender). Leave slightly cool.
2. In a large saucepan, add potatoes, carrots, onion, stock, peppercorns and bay leaves, bring to the boil and simmer for 20 minutes (or until tender). Remove bay leaves and leave slightly cool.
3. In a blender, add roasted parsnips and garlic, together with the other vegetables and stock. You may need to this in 2 batches. Add milk and blend until smooth.
4. Transfer mixture into another saucepan, and with a wooden spoon stir in the parmesan until dissolved. Add more nutmeg and season to taste. Recipe by rameau

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