Jerusalem Artichoke & Parsnip Soup - Eat Well Tasmania

Ingredients

• 500 gms of parsnip, peeled and roughly chopped
• 1kg Jerusalem artichokes, scrubbed and roughly chopped
• 4 tbsp olive oil, plus extra to serve
• 2 tablespoons of fresh thyme
• 1 tablespoon of butter
• 2 brown onions or golden shallots, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 litre of chicken or vegetable stock
• 2 cups of cream
• ½ cup of Parmigiano-Reggiano (or cheese of choice), finely grated
• ¼ cup of lemon juice
• Salt and pepper to season