PARSNIP & SWEDE SOUP WITH PARMESAN CRISPS
SERVES 4 PREP 20 MINUTES COOK 35 MINUTES $2.35 A SERVE
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.