Parsnip & Hazelnut Soup with Blue Cheese Toasts

Parsnip and Hazelnut Soup with Blue Cheese Toasts served in a black bowl on a purple tablecloth
  • 6 servings
  • 30 minutes to prepare
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  • 75g hazelnuts
  • 25g butter
  • 500g parsnips peeled & chopped
  • 2 cloves of garlic
  • 250ml whipping cream
  • 500ml whole milk
  • 500ml vegetable stock
  • Salt & pepper
  • For the Toasts
  • 6 slices fruit bread
  • 75g blue cheese
  • To Garnish
  • 20g hazelnuts, chopped
  • 6 sprigs of thyme
  • A drizzle of olive oil


The perfect starter to your festive feast, this parnsip and hazelnut soup is simply delicious! Alternatively, it’s ideal for a winter’s lunch.


  1. Place a large saucepan over a medium heat, add the hazelnuts and toast for 5 minutes.
  2. Add the butter, parsnips and garlic to the pan and sauté for 5 minutes.
  3. Add the cream, milk and vegetable stock. Bring to the boil then reduce to a simmer for 15 minutes.
  4. Remove from the heat and blend to a smooth consistency. Season to taste with salt and pepper.
  5. Lightly toast the fruit bread slices on each side. Crumble the blue cheese over each slice and return to the grill to melt.
  6. To serve, ladle the soup into warm serving bowls, garnish with chopped hazelnuts, sprigs of thyme and a drizzle of truffle oil. Serve with the warm blue cheese toasts.