Ep 32 - Parsnip Soup with Stilton and Bacon Crumb
EP 32 Red Team
Parsnip Soup with Stilton and Bacon Crumb
50 grams butter
1 leek, white part only, roughly chopped
1 large onion, peeled and finely chopped
2 shallots, peeled and finely chopped
4 cloves garlic, peeled and crushed
500 grams parsnips, peeled and chopped in small dice
1 litre chicken or vegetable stock
150 ml thickened cream
2 rashers/ 120g grams bacon, finely chopped
2 slices sourdough bread,
50 grams stilton cheese, crumbled
sour cream, to serve
chives, finely chopped, to serve
1. Preheat oven to 180C.
2. Place the butter in a saucepan and set over medium high heat. Add the leek, onion, shallot and garlic and cook, without browning, until soft and translucent. Add the parsnip and stock and bring to a boil. Reduce heat and allow to simmer until parsnip is tender, about 20 minutes.
3. Remove from heat, transfer to a blender and process until smooth. Pass through a sieve into a clean saucepan. Stir in cream, season and set aside.
4. While the soup is cooking, make the crumb. Place the bacon in a frypan set over high heat and cook until crisp. Transfer to a baking tray. Process bread to a coarse crumb in a food processor. Transfer to the tray with the bacon. Add the stilton and stir to combine. Place in the oven and bake for 7 minutes, tossing thoroughly half way through, until golden and crisp.
5. Serve soup topped with a dollop of sour cream, bacon crumb and a sprinkle of chives.