Parsnip Cream Soup with Croûtons

This easy, creamy parsnip soup is made extra-filling with the addition of chunky croûtons. Start with the basic 4-ingredient recipe, and take it from there. Add the gruyère if you want a touch of luxury, or try adding some cooked ham hock or crisp fried bacon.

1 Tbsp. extra-virgin olive oil
2 cloves garlic, finely chopped
1 lb 5 oz parsnips, cut into ½" (1 cm) cubes (600 g)
½ tsp. dried red chilli flakes
1¾ pts hot vegetable stock (1 L)
7 oz double cream (200 mL)
sea salt
black pepper, freshly ground

Croûtons:
3 thick slices good bread, such as sourdough, cut into 1" (2.5 cm) pieces
1 Tbsp. extra-virgin olive oil
2 oz Gruyère cheese, finely grated (55 g)

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4-5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute.

Pour in the stock, stir and bring to a simmer. Cook with the lid on for 12-15 minutes, or until the parsnips are tender.

Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over the cheese, if using, and season with salt and pepper.

Bake for 5-10 minutes, or until crisp and golden.

Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat, stir in the cream and heat through. Season to taste with salt and pepper. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish.

Cook's Notes: This parsnip soup will freeze brilliantly (without the croûtons) for up to three months.