Parsnips, often overlooked for quick midweek meals, take centre stage in this creamy soup from Alice Zaslavsky. The root vegetable, paired with pears, creates a retro combination that is ripe for revival. Zaslavsky suggests grating the parsnips and pears before cooking to save time, and using cider and stock instead of water to build flavour.
To make the soup, start by soaking and slicing leeks, then grating parsnips and pears. Cook the leeks and garlic in butter and oil until softened, then add cider and reduce. Stir in honey, stock, bay leaves, star anise, and nutmeg, then add the grated parsnip and pear. Simmer for 15 minutes before blending until smooth.
For the cheesy mustardy toasts, mix olive oil and seeded mustard, then toss with torn sourdough pieces. Top with grated cheddar and grill until golden. Serve the soup topped with the toasts and an extra grating of nutmeg. The soup can be made ahead and the toasts prepared separately for a quick meal.
