500 gmparsnips (about 2), trimmed, scrubbed500 gmJerusalem artichokes (about 7), scrubbed1 tbspolive oil, plus extra to serve 1thyme sprig1 tspbutter3golden shallots, thinly sliced1garlic clove, thinly sliced1.25 litres(5 cups) chicken stock2 tbsppouring cream, or to taste20 gm(¼ cup) Parmigiano-Reggiano, finely grated, plus extra to serve1 tsplemon juiceFinelygrated rind of ¼ lemon
Preheat oven to 180C. Chop parsnip and artichoke into rough 5cm dice, place on an oven tray lined with baking paper, drizzle with half the oil, add thyme, season to taste and roast until golden and tender (35-45 minutes).
Heat butter and remaining oil in a saucepan over low-medium heat, add shallot and garlic, stir occasionally until tender (8 minutes). Add stock, bring to the simmer, add roast vegetables and simmer until tender (10-15 minutes). Remove from heat, remove thyme stalk, add cream, parmesan, lemon juice and rind, blend in a blender until smooth, adding a little water if the soup is too thick. Season to taste, top with extra oil and parmesan to taste and serve hot.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.