Instructions: Melt the butter in a large heavybased saucepan.

Add the onion and cook on the simmering plate for 5 minutes or until soft.

Add the potatoes parsnips and paprika mix well and cook gently stirring occasionally for about 2 minutes then transfer to the simmering oven for 15 minutes or until the vegetables have begun to soften.

Add the stock milk cream and seasoning. Bring to the boil and return to the simmering oven for 30 minutes or until the vegetables are very soft.

Add 50g of the chorizo.

Allow the soup to cool a little then place in a blender or food processor process until smooth.

The soup can be thinned with additional stock or milk if wished.

Correct the seasoning and return to the saucepan.

To prepare the parmesan crisps using a vegetable peeler (the wide swivel ones are best for this) peel off long strips of parsnip until there is nothing left to peel. The strips should be as wide as possible.

In a large saucepan or deepsided frying pan pour in the oil to a depth of 25mm and heat to a moderate temperature on the boiling plate.

Shallowfry the parsnip strips it batches until theyre light golden and cnsp.

Drain on kitchen paper and sprinkle lightly with salt.

Arrange the strips in six little piles on a baking sheet then sprinkle with half the parmesan cheese and the remaining chonzo.

Set aside.

Cook parmesan crisps on the grid shelf on the floor of the roasting oven for 2 to 3 minutes or until the cheese begins to melt.

Dont let the crisps become too brown or they will taste bitter.

Meanwhile reheat the soup.

Serve topped with the parmesan crisps sprinkled with remaining parmesan cheese and dusted with paprika.

Parsnip soup always has a glorious texture but needs a hot and spicy ingredient to creore a really interesting flavour. Here the paprika and spicy chonzo make a change from the more familiar curved parsnip soup.

Makes 2 litres

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