Parsnip and Rosemary Soup with Cheese and Pear Sourdough Bites
A luscious camembert and caramelised pear topping makes the toasted bites in this recipe extra special.
Serves 4 Total Time 40 mins
For the soup:
- 750g parsnips, peeled, roughly chopped
- 1 red onion, cut into wedges
- 4 sprigs rosemary, roughly chopped
- 3 tbsp extra virgin olive oil
- 500ml vegetable stock
- extra virgin olive oil, to serve
- rosemary leaves, to serve
For the sourdough bites:
- 2 ripe pears, peeled, cored, sliced
- 2 tbsp extra virgin olive oil
- 1/2 tbsp rosemary leaves, finely chopped
- 2 tbsp dark honey
- 4 slices pane pugliese or sourdough bread
- 250g camembert, cut into slices
- 1 garlic clove
- Preheat the oven to 180°C/160°C fan/Gas Mark 4.
- Put the parsnips, onion, rosemary, oil and some seasoning into a large non-stick baking tray. Toss to mix, and cook for 30 mins.
- While the veg is cooking, start to prep the sourdough bites. Put the pears into a non-stick frying pan along with 1 tablespoon of oil and the rosemary.
- Sauté on a medium heat for 3 mins, tossing so that all sides turn lightly golden. Add the honey, cook for 2 mins, remove from the heat and set aside.
- Take the slices of bread and use the remaining oil to brush one side, before rubbing with garlic.
- When the parsnips are cooked, transfer to a large saucepan with the stock and 500ml boiling water.
- Bring back to the boil and cook for 2 mins, then use a stick blender to blitz the soup to a smooth consistency.
- Griddle the bread (or toast under the grill), then top with slices of cheese and pear.
- Ladle the soup into bowls, garnish with a drizzle of olive oil, a twist of black pepper and some rosemary, and serve alongside the toasted sourdough bites.