Parsnip almond truffle soup

Ingredients

2 Tbsp	Extra virgin olive oil
1 medium	Onion, peeled, sliced
2 cloves	Garlic, peeled, sliced
1 tsp	Fresh thyme, chopped
1 kg	Parsnip, peeled, sliced (Main)
200 g	Potatoes, peeled, sliced
150 g	Almonds, skin off (Main)
1 Ltr	Vegetable stock
½ cup	Creme fraiche
1 Tbsp	White truffle oil, plus extra for a garnish drizzle (Main)
6 slices	Chorizo sausages, cut in strips (optional)
1 Tbsp	Pinoli (NZ pine nuts), toasted (Main)

Directions

1. In a large saucepan heat 1 tbsp of olive oil over medium heat. Add onion, garlic and thyme and sauté over medium heat until softened but not coloured, about 5-8 minutes. Add parsnip, potato, almonds and stock then bring to a simmer for 15 minutes.
2. Carefully transfer to a blender and blitz until completely smooth. Pour soup into a clean pot and add truffle oil and crème fraiche. Season with salt and white pepper then set aside until ready for reheating prior to serving.
3. In a small sauté pan heat remaining olive oil and cook chorizo slices (if using) over medium heat for 3 minutes until slightly crispy. Set aside.
4. Reheat soup and ladle into bowls. Top with chorizo strips, black pepper and a drizzle of truffle oil.

See more of Simon's nutty recipes

• Cashew carrot romesco on toasted sourdough with pickled mushrooms & smashed avo
• Hapuka on roasted bell pepper and tomato sauce with toasted pinoli pine nuts