Parsnip soup with truffle and hazelnuts

SERVES 2 // PREP TIME 15 MINS // COOK 25 MINS

80 gm cold butter, coarsely chopped 2 tbsp extra-virgin olive oil

1 small leek, white part only, thinly sliced

4 thyme sprigs

2 garlic cloves, finely chopped

500 ml (2 cups) vegetable stock

600 gm parsnips (about 3 large), cut into 1cm pieces

300 ml pouring cream

2½ tbsp white truffle oil (see note) 50 gm roasted hazelnuts, chopped 2 tbsp oregano leaves 1 Heat half the butter and the olive oil in a saucepan over medium heat. Add leek and thyme sprigs. Cook, stirring frequently, until leek is softened (6-7 minutes). Add garlic and cook, stirring continuously, until fragrant (1 minute).

Add stock and parsnip, season to taste and bring to the boil, then reduce heat to medium and simmer, covered, until parsnip is very tender (18-20 minutes).

2 Discard the thyme sprigs, stir cream and truffle oil into soup and transfer to a blender and blend until very smooth; season to taste. 3 Heat remaining butter in a small saucepan until foaming and nut brown (3-4 minutes), then stir in hazelnuts and oregano leaves and cook until oregano is crisp (30 seconds).

4 To serve, divide soup between bowls and drizzle with oregano and hazelnut burnt butter.

Note Truffle oil is available from select supermarkets and specialty food shops.