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Parsnip Soup with Stilton and Bacon Crumb
Ingredients
- 50 g butter
- 1 leek, white part only, roughly chopped
- 1 large onion, peeled and finely chopped
- 2 shallots, peeled and finely chopped
- 4 cloves garlic, peeled and crushed
- 500 g parsnips, peeled and chopped in small dice
- 1 litre chicken or vegetable stock
- 150 ml thickened cream
- 2 rashers/ 120g grams bacon, finely chopped
- 2 slices sourdough bread
- 50 g stilton cheese, crumbled
- stilton cheese, crumbled
- chives, finely chopped, to serve
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