8 main-course servings or 12 appetiser servings; makes 10 cups

You’ll be surprised how little dairy is used in this creamy cold soup. The topping provides a bright, crunchy counterpoint.

Be sure to use a light-coloured vegetable broth, so the soup remains pale.

Make ahead: The soup must chill in the refrigerator for about four hours before serving. The gremolata can be refrigerated in an airtight container for up to two days.

Method: For the gremolata 1. Melt the butter in a small saucepan over low heat. Stir in the oil, then add the panko and toss until the crumbs are completely coated. Toast the crumbs, stirring constantly, for three to five minutes, until golden brown. Season lightly with salt and pepper.

2. Let cool for at least 10 minutes, then add the lemon zest, parsley and chives, tossing to incorporate. The yield is 1/2 to 3/4 cup.

For the soup 1. Trim the dark green sections from the leeks and reserve for making vegetable broth, if desired. Halve the pale green and white sections lengthways. Rinse under cold running water, pat dry and cut crosswise into 1/2-inch pieces.

2. Melt the butter in a large stockpot over low heat. Stir in the oil and leeks; cover and cook for 10 minutes or until the leeks are tender. Add the parsnip, cauliflower and thyme. Season lightly with salt and pepper.

3. Add the broth, stirring to incorporate. Increase the heat to medium-high and bring to a boil, then reduce the heat to low, cover and cook for 30 minutes or until the parsnip and cauliflower are tender. Remove from the heat, uncover and let cool for about five minutes.

4. Use an immersion (stick) blender, or work in batches using a food processor, to puree the mixture into a smooth soup.

5. Return it all to the pot over low heat. Stir in the cream. Taste, and add salt and pepper as needed.

6. Ladle the soup into mugs or bowls; top each portion with a small spoonful of the gremolata. or until translucent. Add half the yellow bell pepper and half the red bell pepper, and cook for three minutes.

3. Add the sweet potato, season lightly with salt and pepper, and cook for five minutes. Stir in the flour and cook, stirring well to coat all the vegetables, for two minutes. Increase the heat to high; gently whisk in the broth and bring to a boil. Add the corncobs (not the corn kernels). Reduce the heat to low, cover and cook for five to eight minutes ,or until the potato is almost tender.

3. Combine the cream and saffron in a small saucepan over low heat; once the mixture is