Gorgonzola, Parsnip and Pear Soup

Preheat oven to 190°C.

Place parsnips, onion, garlic, pears and thyme on a large baking tray and dot over the butter.

Bake in the oven for 20 minutes, turning at intervals to keep the vegetables coated in butter. Pour over a ladleful of stock and cook for a further 5-10 minutes until the parsnips are tender.

Place vegetables in a blender along with the stock, Gorgonzola and cream. Blend to a smooth purée.

Transfer to a large saucepan and heat through. Stir through the cream and season to taste.

Serve ladlefuls of soup, topped with walnuts, thyme, pepper and crumbled Gorgonzola.

Recipe courtesy of Gorgonzola