Name: Parsnip and swede soup with parmesan crisps
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 1 brown onion, finely chopped; 2 carrots, peeled, thinly sliced; 2 celery sticks, finely chopped; 500 gram 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

Ingredients

2 tablespoon vegetable or olive oil

1 brown onion, finely chopped

2 carrots, peeled, thinly sliced

2 celery sticks, finely chopped

500 gram 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

Method

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.

2.Add swede, parsnip and thyme; cook and stir for 30 seconds or until combined. Add crumbled stock cubes and 2 litres (8 cups) water. Bring to the boil.

3.Reduce heat; simmer vegetables, covered, for 25 minutes or until tender. Cool slightly.

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

5.Meanwhile, preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper.

6.Spoon tablespoon measures of parmesan onto prepared tray, about 2cm apart. Top each mound with 1 teaspoon chorizo.

7.Bake for 5-7 minutes or until melted and golden brown. Remove from oven. Cool on tray (parmesan will firm).

8.Swirl a little of the extra cream into soup. Sprinkle with pepper. Serve with parmesan crisps and remaining extra cream.

Make ahead: Cook soup up to 2 days ahead. Cover, then refrigerate. To reheat: Place soup in a medium saucepan over low heat; stir until heated. Vegetarian: Use vegetable stock instead of chicken, and omit chorizo.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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