Cream of Turnip Soup with Walnut Pesto and Parmesan Toasts

Serves 4-6

In a large pan melt the butter over a medium heat, add the chopped turnips, potatoes and onion. Cook stirring occasionally for 5-7 minutes until the vegetables are softening but not browned. Add the vegetable/chicken stock and bring back to the boil, season with salt and pepper, and simmer for 20-30 minutes until the vegetables are soft, stirring occasionally.

Meanwhile make the pesto by placing the parsley, walnuts and garlic into a food processor, pulse to a coarse mixture. Then add the parmesan cheese and olive oil and pulse until just mixed. Season with a little salt and pepper if desired.

Remove the soup from the heat; puree the soup mixture a little at a time in a food processor or blender until completely smooth. Pour the soup back into the pan and place over a low heat, stir in the cream and simmer the soup for a further 2 minutes until hot, do not boil. Remove from the heat, pour the soup into 4 individual bowls and place a spoonful of the walnut pesto in the centre soup and serve with the parmesan toasts.

To make the parmesan toasts, pre heat the grill, rub the bread both sides with the halved cloves of garlic, toast both sides, spread one side with butter, top with the cheese and finish under the grill.