Parsnip soup with Compton’s Raclette grilled cheese croutons
15 ml (1 tbsp.) Butter
1 leek, thinly sliced
750 ml (3 cups) peeled and sliced parsnips
1 liter (4 cups) chicken or vegetable broth
250 ml (1 cup) milk
Salt and ground pepper
30 ml (2 tbsp.) Chopped fresh parsley
4 slices multigrain bread
150 g (5 oz.) Sliced Compton’s Raclette
Your choice of baby greens (snow peas, beets, radishes, etc.)
Melt butter in a large saucepan over medium heat and cook leek and parsnips for 5 minutes. Add chicken broth and milk, then salt and pepper.
Simmer covered for 15 to 20 minutes or until parsnips are tender.
Purée soup in a blender until smooth. Return to saucepan, add parsley, and adjust seasoning.
Heat a skillet over medium. Butter one side of bread slices and place two in hot skillet, buttered side down.
Divide cheese evenly between slices in skillet and top with remaining slices, buttered side up.
Cook for 3 to 4 minutes, then turn over and cook for 4 to 5 minutes or until both sides are golden and cheese is melted.
Place grilled cheese sandwiches on a cutting board and cut into 1.25 x 1.25 cm (½ x ½ in.) cubes.
Serve soup garnished with grilled cheese cubes and greens.