Ingredients (serves 16 x 60ml shot glasses)
1 tablespoon extra-virgin olive oil or grapeseed oil
1 small onion, finely chopped
1 clove garlic crushed
1 teaspoon cumin
2 teaspoon thyme, chopped
675g (5) parsnips, peeled, chopped
1/2 cup pure cream
2 cups chicken stock or vegetable stock
Sea salt & cracked pepper
1 bunch chives, finely chopped
- Heat olive oil and butter in a large saucepan. Add the onion, garlic, cumin, parsnip and thyme and cook for 3-4 minutes, stirring occasionally. Add stock and 1 cup water and simmer until parsnips are cooked through. Remove from heat and place in a food processor and blitz until smooth. Pass soup through a fine sieve then adds cream and season to taste. (Add additional cream if you like the soup to be thinner). Reheat soup over low heat when ready to serve.
- Preheat oven to 180°C (350°F) Place the prosciutto on a baking tray lined with baking paper, then cover with more baking paper and another baking tray and bake for 8-10 minutes or until golden and crisp. Remove and allow to cool, then break into shards.
Pour soup into the shot glasses using a pouring jug and top with chives. Transfer to a serving tray and place a shard of prosciutto on top of the glass and serve.
Alternatively you could serve the soup in bowls for 2 people.