Parsnip soup recipe | Gourmet Traveller

Ingredients

• 80 gm cold butter, coarsely chopped
• 2 tbsp extra-virgin olive oil
• 1 small leek, white part only, thinly sliced
• 4 thyme sprigs
• 2 garlic cloves, finely chopped
• 500 ml (2 cups) vegetable stock
• 600 gm parsnips (about 3 large), cut into 1cm pieces
• 300 ml pouring cream
• 2½ tbsp white truffle oil (see note)
• 50 gm roasted hazelnuts, chopped
• 2 tbsp oregano leaves