How to make it

  • Preheat oven to 200°C (400°F).
  • In boiling salted water, simmer parsnips for 3 minutes; drain well, and toss in 1/2 the Parmesan.
  • Meanwhile heat the olive oil in a roasting pan in the oven for 5 minutes. Arrange parsnips in the pan, add the butter and roast for 45 minutes, basting and turning 3 or 4 times.
  • Drain the excess oil from the parsnip pan into a large pot.
  • Cook the chopped onion in this on medium-low heat for 8-10 minutes, or until soft but not colored.
  • Stir in the flour and cook the roux for 1 minute.
  • Slowly add the stock, stirring constantly, and bring to the boil.
  • Add parsnips, cover and simmer 10 minutes.
  • Pureé soup, adding remaining Parmesan. When smooth, stir in cream just before serving; heat through but do not boil.

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