Roasted parsnip and pear soup with Stilton



  • 600g Co-op British parsnips, cut into wedges
  • 4 Co-op Conference pears, peeled, cored and cut into wedges
  • 1 baking potato, peeled and cut into 2cm chunks
  • 1 onion, chopped
  • ½ tsp ground nutmeg
  • 1 tbsp Co-op extra virgin olive oil, plus extra to drizzle
  • 1 litre chicken stock, made with 1 stock cube
  • 200g pack Co-op British smoked bacon lardons
  • 50g Co-op crème fraîche
  • Juice of ½ lemon
  • 80g Co-op Irresistible blue Stilton®, crumbled
  • ½ x 25g pack flat leaf parsley, chopped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. On a large baking tray, toss the parsnip, pear, potato, onion and nutmeg with the olive oil
  3. Season and roast in the oven for 40 mins, tossing occasionally, until softened and lightly caramelised
  4. Set aside some pear and parsnip to garnish and keep warm
  5. Put the rest of the pear mixture in a large pan, with the stock
  6. Bring to the boil and simmer for 15 mins
  7. Meanwhile, fry the bacon in a nonstick pan until golden, 5 mins
  8. Remove with a slotted spoon and set aside on kitchen paper.
  9. Take the soup off the heat and add most of the crème fraîche, the lemon juice and half the cheese. Blend with a stick blender until smooth, then season to taste
  10. If the soup is too thick, add a little water
  11. Top with the bacon, remaining crème fraîche, cheese, pear and parsnip, then drizzle with oil and scatter with parsley