Parsnip and swede soup with parmesan crisps

Parsnip and swede soup with parmesan crisps



1.Heat oil in a large heavy-based saucepan over moderate heat. Add onion, carrot and celery; cook and stir for 5 minutes or until soft.
2.Add swede, parsnip and thyme; cook and stir for 30 seconds or until combined. Add crumbled stock cubes and 2 litres (8 cups) water. Bring to the boil.
3.Reduce heat; simmer vegetables, covered, for 25 minutes or until tender. Cool slightly.
4.Using a stick mixer, blend until smooth. Place soup over low heat. Add cream; cook and stir for 5 minutes or until soup is heated. Season.
5.Meanwhile, preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper.
6.Spoon tablespoon measures of parmesan onto prepared tray, about 2cm apart. Top each mound with 1 teaspoon chorizo.
7.Bake for 5-7 minutes or until melted and golden brown. Remove from oven. Cool on tray (parmesan will firm).
8.Swirl a little of the extra cream into soup. Sprinkle with pepper. Serve with parmesan crisps and remaining extra cream.

Make ahead: Cook soup up to 2 days ahead. Cover, then refrigerate. To reheat: Place soup in a medium saucepan over low heat; stir until heated. Vegetarian: Use vegetable stock instead of chicken, and omit chorizo.


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