Parsnip Soup with Fois Gras Croutons

Cook parsnips and onion in a covered saucepan over low heat for 15 minutes.

Meanwhile, preheat oven to 200 C / Gas 6. Toast gingerbread in oven until brown, about 10 to 15 minutes. Break up the gingerbread into fine crumbs, set aside.

Pour milk and vegetable stock into the parsnip pan. Cook the soup over low heat. Puree using a hand blender.

Coat fois gras cubes in gingerbread crumbs and transfer to a bowl. Pour parsnip soup around the fois gras and serve immediately.