PARSNIP & SWEDE SOUP WITH PARME­SAN CRISPS

SERVES 4 PREP 20 MIN­UTES COOK 35 MIN­UTES $2.35 A SERVE

Homes+ (Australia) - - EASY FOOD -

2 ta­ble­spoons olive or veg­etable oil 1 brown onion, finely chopped 2 car­rots, peeled, thinly sliced 2 cel­ery sticks, finely chopped 500g swede, peeled, coarsely chopped 3 parsnips, peeled, coarsely chopped 1 tea­spoon dried thyme leaves 3 small chicken stock cubes 1/3 cup thick­ened cream, plus 1/3 cup ex­tra 1 cup freshly grated parme­san 1 small cured chorizo sausage, finely chopped

STEP 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. Add swede, parsnip and thyme; cook and stir for 30 sec­onds. Add crum­bled stock cubes and 2 litres (8 cups) wa­ter. Bring to boil. Re­duce heat; sim­mer, cov­ered, for 25 min­utes or un­til veg­eta­bles are ten­der. Cool.

STEP 2 Us­ing a stick mixer, blend soup un­til smooth. Place over low heat. Add cream; cook and stir for 5 min­utes or un­til heated. Sea­son.

STEP 3 Mean­while, pre­heat oven to 200ºC/ 180ºC fan-forced. Line a large bak­ing tray with bak­ing pa­per. Spoon ta­ble­spoon mea­sures of parme­san onto pre­pared tray, about 2cm apart. Top each mound with 1 tea­spoon chorizo. Bake for 5–7 min­utes or un­til melted and golden brown. Re­move from oven (parme­san will firm up). Cool on tray.

STEP 4 La­dle hot soup into bowls, swirl with ex­tra cream and serve with parme­san crisps.

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