50g butter
1 onion, diced
500g parsnips, peeled and diced
250ml cider
375ml vegetable stock
250g Rosenborg Extra Creamy Danish Blue, crumbled
1 small baguette loaf
Olive oil for brushing
SERVES 4-6

1. Melt butter in a large pan and gently sauté the onion until transparent. Stir in the parsnips and cook for a further 2-3 minutes and then add the cider and stock, bring to boil, cover and simmer for 25 minutes or until vegetables are well cooked.

2. Meanwhile to make croutes, slice baguette and brush each slice with oil on both sides, place on a baking sheet and put into a medium hot oven to brown lightly, remove from oven and top each slice with a little crumbled cheese.

3. Purée the soup in a blender, return to the pan, reheat and stir in the remaining cheese. Season to taste and if it is too thick add in a little water to thin down.

4. Pop the croutes back into the oven to just melt the cheese and serve floating on top of the soup.