- Olive oil
- 2 onions, sliced
- 8 parsnips, peeled and sliced
- 2 cups vegetable stock
- 1 cup cream
- 250 g creamy gorgonzola
- Freshly ground black pepper
- For wserving:
- 1 packet cheese straws
- 4 slices fiocco or proscuitto
- 3 parsnips, sliced in half and roasted in the oven
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.