PARSNIP AND CAULIFLOWER SOUP / PARMESAN WAFERS / CRISPY SAGE
SOUP INGREDIENTS
500G PARSNIP, PEELED ANDROUGHLY CHOPPED1/2 HEAD OF CAULIFLOWER FLORETROUGHLY CHOPPED1 BROWN ONION, CUT INTO WEDGE2 GARLIC CLOVES,2 TABLESPOONS FRESH THYME LEAV3 TABLESPOONS OLIVE OILSEA SALT AND FRESHLY CRACKEDBLACK PEPPER, TO TASTE2 LITRES VEGETABLE STOCK,PREFERABLY HOME MADE1 CUP MILK OR POURING CREAM
