Peel the parsnips and cut into 1 cm thick chunks. Cook in a large frying pan over a medium-high heat until they become soft and start to colour a little bit. Add the butter half way through.

In a saucepan, fry the onion, garlic and thyme until the onions are soft and translucent.

Pour the milk, vegetable stock and cream into the saucepan.

Add the cooked parsnips and simmer over a medium heat for 20 minutes.

Meanwhile, add the diced pancetta to a cold frying pan, you don't need to add any oil. Coo on a high heat until crispy. Drain the fat and set aside.

Use a hand blender to blitz the parsnips. Once smooth, season and taste. This soup loves coarse black pepper.

If it it too thick, loosen with stock or water. If it is too thin, cook on a medium heat to reduce.

Once ready to serve, ladle the soup into a bowl, scatter with croutons and the crispy pancetta pieces.