Creamy potato & parsnip soup with smoked cheddar & almond toasties

SERVES 4 PREP + COOK TIME 1 HOUR

1 tablespoon extra virgin olive oil

2 medium leeks, white part only, sliced thinly 4 cloves garlic, thinly sliced

500g sebago potatoes, peeled and chopped 3 parsnips (400g), peeled and thinly sliced

1 litre vegetable or chicken stock

1 cup (240g) sour cream

8 thick slices white bread

1/3 cup (85g) almond butter

2 cups (240g) smoked cheddar, grated coarsely 125g soft unsalted butter,

12 sage leaves

1 Heat oil in a large heavy based saucepan over medium heat. Add the leek, cover with a tight-fitting lid and cook for 4 minutes or until softened but not browned. Add the garlic and cook, uncovered for 2 minutes, or until fragrant.

2 Add the potato, parsnip and stock. Bring to a simmer and cook, covered for 20 minutes, or until potato and parsnip are soft.

3 Remove from the heat, set aside to cool slightly. Using a hand-held stick blender, blend until smooth. Return the pan to medium heat and stir in the sour cream. Keep warm.

4 Meanwhile, lay half the bread on a clean bench. Spread with almond butter and sprinkle with cheese. Sandwich with remaining bread. Spread both sides of the sandwiches thinly with some of the softened butter. Pan fry the sandwiches in a medium heated frying pan, in batches, until golden brown on both sides and cheese has melted. Keep warm.

5 Add the remaining butter to the same frypan and cook over medium heat for 1 to 2 minutes or until starting to turn nut brown. Add sage leaves and cook for a further 30 seconds, or until crisp.

6 Divide hot soup between warmed bowls. Drizzle with sage butter mixture. Cut sandwiches into fingers and serve.

Suitable to freeze.