Parsnip & gorgonzola soup
| Recipe By: | TASTE |
| Serves: | 6 |
| Cooking Time: | 20 minutes |
| Prep Time: | 15 minutes |
Ingredients
- olive oil, to drizzle
- 2 medium onions
- 8 parsnips, peeled and chopped
- 2/3 cups vegetable stock
- 1 cup low- fat or soya cream
- 250 g Gorgonzola cheese
- black pepper, freshly ground
- 12 slices Prosciutto, thinly sliced
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Cooking Instructions
- Heat a little olive oil in a deep frying pan. Add sliced onion and cook for 2 minutes. Add parsnips and stock, bring to a boil, reduce heat and simmer parsnips until soft.
- Add cream and half the gorgonzola and stir through. Blend or process until smooth. Return to saucepan and reheat gently.
- Season with black pepper. Garnish with the remaining cheese.
- On the side: Wrap a roasted parsnip and a cheese straw in a slice of fiocco or proscuitto.
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