This Alpine Swiss French maternal family family recipe, had been renovated with my Pesto of Walnuts & Pinenuts and touches of modernity. A warming touch for a blistery cold day. Recipe: Serves 4 to 6 1) Ingredients for the Walnut Pesto: 1 cup unsalted walnuts a handful of pinenuts 3 or 4 cloves of minced garlic 1 bunch Italian style or Italian flat leaf parsley chopped finely 1 tblsp fresh squeezed lemon juice 1 dried cayenne red pepper ( a guindilla ) 1/4 cup grated aged Fiore Sardo Sheep Pecorino or Parmesano Cow Variety a) put all the ingredients in a food processor ( or use an electric mixer or Thermomix ) and blend to a velvety paste ( pesto consistency ) b) season and set aside 2) Ingredients for the Chowder : 300 grams of fresh parsnips peeled and chopped 1 Baguette ( French style bread or Italian ) with crusty exterior 500 grams of baby carrots peeled and chopped extra virgin olive oil ( 5 - 6 tblsps ) 1 Litre of Homemade ( not canned ) chicken stock 2 tsps celery salt 1 large sweet onion ( I use Galician sweet onions ) 1 leek chopped 1 stalk of celery chopped 2 medium sized potatoes peeled and chopped salt and freshly grinded black and rose and green peppercorns 280 ml : cooking cream a) pre heat oven to 400 degrees farenheit or 200 degrees centigrade b) place the carrots, the parsnips, celery salt and the olive oil in a large roasting tray and roast for 35 to 40 mins. until tender ( not mushy ) c) Heat the 5 tblsps of olive oil in a skillet / sartén over medium heat and sauté the celery, the onion, and stir for 5 minutes until tender d) add the potatoes and cook 5 minutes e) ladle in the stock and bring to boil and then, reduce to simmer and cook 10 minutes until potatoes are tender f) add the oven roasted veggies to the stock and mix well to combine g) remove pan from the heat and in a large bowl process via an electric mixer or by hand mixer h) return to pan on low heat, stir in the cooking cream and heat through i) adjust the seasoning balance and serve the creamed soup of parsnip with a topping of the walnut pesto, cayenne flakes, crusty bread croutons ( picatostes = fried seasoned diced bread in olive oil ) and a glass of Riesling white wine. *** For those who wish to: sprinkle crisp cooked bacon crushed or Proscuitto di Parma sauteéd strips. Apologies on spelling error of Parma, not Palma.