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Parsnip Soup with Blue Cheese Croutes
Date added: August 29, 2008
This recipe was provided courtesy of Rosenborg Cheeses. Please visit rosenborg.com for more information.
- Servings: 6 change
- Calories per serving: 343
- Prep time: 10
- Cook time: 30
Ingredients
- 50 grams butter
- 1 onion diced
- 500 grams parsnips peeled and diced
- 250 ml cider
- 250 grams 250g ROSENBORG Extra Creamy Blue Cheese crumbled
- 1 small baguette loaf
- olive oil for brushing
- 375 ml vegetable stock
Recipe Method
1. Melt butter in a large pan and gently sauté 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, 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. Purée 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 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.
NOTE: This recipe was created specifically to highlight the unique quality and texture of ROSENBORG® Extra Creamy
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 343 | 17% |
| Fat 22g | 34% |
| Cholesterol 51mg | 17% |
| Sodium 739mg | 31% |
| Carbohydrates 23g | 17% |
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