Parsnip soup

Ingredients -
 
Olive oil
1 knob butter
1 large onion, peeled and Finely chopped
1 clove of garlic, peeled and finely chopped
8 parsnips, peeled and chopped into centimeter chunks
500 ml semi-skimmed milk
1 litre good chicken stock
Sea salt 

To garnish
100g cooked smoked lardons
Basil pesto
Few stems of Wood sorrel 

Heat a splash of olive oil and the butter in a large saucepan on a low heat. Add the onion and garlic. Gently fry for around 10 minutes, until the onions are soft and sweet.
Drop in the chopped parsnip and pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for about 30 minutes with a lid on.
Check that the parsnips are cooked by sticking a knife through them. They should be soft. When cooked remove them from the heat and carefully blitz up using a hand blender or liquidizer. Pass the soup through a fine sieve or chinois to get the super smooth constancy. Taste the soup to see if it needs a little more salt.
Serve with a spoon of pesto, a hand full of cooked smoked lardons and a few sprigs of wood sorrel if you like, and a good hunk of warm crusty bread.

http://www.telegraph.co.uk/foodanddrink/recipes/10573437/Perfect-parsnip-soup-for-a-cold-winters-day.html