Parsnip and apple soup with crisp Brussels sprouts – Jen Smith – Med Meanderings

Ingredients

• 1 tablespoon butter
• 60 ml extra-virgin olive oil, plus extra to serve
• 1 onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 300g gala apples (about 2 small), peeled, coarsely chopped
• 1 sebago potato (about 200g), coarsely chopped
• 3 large parsnips (about 500g), coarsely chopped, fibrous cores removed
• 800 ml chicken stock
• 1 tablespoon coarsely torn oregano
• 150 ml pouring cream
• 1/3 baguette, thinly sliced
• 350g Brussels sprouts (about 16), trimmed, outer leaves discarded
• 40g butter, melted
• Finely shaved parmesan, to serve