Jersey Apple and Parsnip Soup with Toasted Hazelnuts

Preheat oven to 180°C (160°C fan/ Gas Mark 4). Spread the chopped hazelnuts on a baking sheet and toast in the preheated oven for 8-10 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning. Remove from oven and set aside to cool.

Melt the Jersey butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the chopped apples, parsnips, and Jersey Royal potatoes to the pot. Stir to coat in the butter and onion mixture. Add the thyme sprigs (or dried thyme).

Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.

Remove the thyme sprigs. Use an immersion blender or transfer the soup to a standard blender (in batches if necessary) and blend until smooth and creamy.

Return the blended soup to the pot. Stir in the Jersey milk (or double cream) and season with salt and pepper to taste. Heat through gently, but do not boil.

Serve hot, garnished with the toasted hazelnuts.