• 1 sprig of fresh parsley, optional
• 50g blue cheese, crumbled
• u00bc tsp black pepper
• 200ml cream
• 2L vegetable stock
• 2 sprigs of thyme, leaves picked and chopped
• 1 apple, cored and chopped
• 3 parsnips, peeled and chopped
• 1 celery stalk, chopped
• u00bd tsp salt
• 1 large onion, diced
• 65g pancetta lardons
• 1 tbsp olive oil

1. Heat the oil in a large pan or pot over medium heat, add the lardons and cook for 5–8 minutes, until crispy and browned, stirring occasionally. Remove from the pan with a slotted spoon and set aside on kitchen paper.
2. Add the onions to the pan with a pinch of salt and cook for five minutes, stirring occasionally, until softened but not coloured. Add the celery, parsnip, apple and thyme to the pan with another pinch of salt. Cook for 10-12 minutes until the parsnip is cooked through.
3. Add the stock and cream to the pan and bring to a simmer, season with a pinch of salt and pepper and cook for 15 minutes.
4. Remove the soup from the heat, blend until smooth, taste and season with salt and pepper.
5. Serve with a little crispy pancetta, crumbled blue cheese and a sprinkling of parsley on each bowl of soup.