Recipes
Parsnip Soup with Blue Cheese Croutes
Makes 4-6 servings
A vegetable-stocked pureed soup, perfected with crispy Blue cheese croutons to serve on top.
Ingredients
- 1/4 cup Lurpak® Danish butter
- 1 onion, diced
- 18 oz parsnips, peeled and diced
- 1 cup cider
- 1 1/2 cups vegetable stock
- 2 packs Castello-Rosenborg® Extra Creamy Danish Blue cheese
- 1 small baguette loaf
- Olive oil for brushing
Directions
1. Melt butter in a large pan; gently saute the onion until transparent. Stir in the parsnips and cook for a further 2-3 minutes and then add the cider and stock, bring to boil, cover and simmer for 25 minutes or until vegetables are well cooked.
2. Meanwhile to make croutes for this recipe, slice baguette and brush each slice with oil on both sides, place on a baking sheet and put into a medium hot oven to brown lightly; remove from oven and top each slice with a little crumbled cheese.
3. Puree the soup in a blender, return to the pan, reheat and stir in the remaining cheese. Season to taste and if it is too thick add in a little water to thin down.
4. Pop the croutes back into the oven to just melt the cheese and serve floating on top of the soup.