Ingredients
- 750 g of parsnips, peeled, cored and roughly chopped
- 1 red onion, cut into wedges
- 4 sprigs rosemary, leaves only, roughly chopped, plus ½tbsp finely chopped leaves, plus extra to serve
- 2 tbsp of extra virgin olive oil, plus extra to serve
- 2 ripe pears, peeled, cored and sliced
- 2 tbsp of dark honey (we used rowse)
- 4 slices pane pugliese or sourdough bread
- 1 garlic clove
- 500 ml of vegetable stock
- 250 g of camembert, cut into slices
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4. Put the parsnips, onion, rosemary, 3tbsp oil and some seasoning into a large non-stick baking tray. Toss to mix, and cook for 30 mins.Step 2
While the veg is cooking, start to prep the sourdough bites. Put the pears into a non-stick frying pan along with 1tbsp oil and ½tbsp finely chopped rosemary leaves. 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.Step 3
Take the slices of bread and use the remaining oil to brush one side, before rubbing with garlic.Step 4
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.Step 5
Griddle the bread (or toast under the grill), then top with slices of cheese and pear.Step 6
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.