Roast parsnip and stilton soup, beetroot crisps

Roasting the parsnips first is not an affectation. Their caramelised notes breathe a deep sweetness into the soup.

Serves 4
onions 2, medium-sized
olive oil 5 tbsp
parsnips 1kg
milk 500ml

to finish:
beetroot 250g
olive oil 1 tbsp
blue cheese 250g

 Comfort and joy: roast parsnip and stilton soup, beetroot crisps. Photograph: Jonathan Lovekin for the Observer

Peel the onions, then roughly chop them. Warm 2 tbsp of oil in a heavy-based saucepan, stir in the chopped onion and leave over a low to medium heat until the onion is pale gold, translucent and tender (this takes longer than you might think, a good 10-15 minutes with the occasional stir). Set the oven to 200C/gas mark 6.

Peel the parsnips, cut them in half lengthways and then into short, fat chunks. Put them into a roasting tin with the remaining 3 tbsp of oil, season then toss gently and roast in the oven for about 45 minutes, checking their progress from time to time, until they are golden and glossy. A quick turn halfway through cooking will ensure all sides are evenly golden.

Pour the milk into the softened onions and bring to the boil. Remove the parsnips from the oven and add them to the milk and onions. Using a stick blender, reduce the milk and vegetables to a creamy purée. Check the seasoning (be generous with pepper) and ensure the mixture is piping hot before ladling into bowls.

To make the beetroot crisps, peel the beetroot and slice it as thinly as you can – certainly no thicker than a posh crisp. Put the slices into a bowl, toss with the 1 tbsp olive oil and a little salt then place them on a baking sheet in a single layer. Bake at 200C/gas mark 6 for 25-30 minutes till lightly crisp.

Crumble the cheese and place on the surface of the soup before adding the beetroot crisps and serving. Stir the cheese into the soup as you eat.

https://www.theguardian.com/lifeandstyle/2017/dec/24/nigel-slater-festive-leftovers-recipes