Melt the butter in a pan, then add the onion and cook for 5 minutes until softened. Add the garlic, cook for 5 minutes, then add the parsnips and the stock. Simmer for 20 minutes until the parsnips are tender.
Take off the heat and add the vinegar. Add 100g (3½oz) Stilton. Whizz the soup in a blender until smooth. Season and return the soup to the saucepan and stir in 100ml (3½fl oz) single cream. Warm through and serve in warmed bowls with a drizzle of cream, and topped with some crumbled Stilton and some of the crisps.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
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