1

Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Cut pastry in half vertically, then cut each piece into 5cm horizontal strips to get 10 pieces. Discard 2 pieces. Brush edges of pastry strips with egg. Sprinkle parmesan along the centre of each strip and fold to enclose. Holding an end in each hand, gently twist each strip to achieve a spiral effect. Place on prepared tray and bake for 10 minutes or until crisp and golden.

2

Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, parsnip, stock, milk and thyme and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until parsnip is tender.

3

Remove from heat. Set aside to cool slightly. Using a stick blender or food processor, process soup until almost smooth. Season with freshly ground black pepper. Return soup to medium heat. Add honey and cook, stirring, for 2 minutes or until heated through. Serve soup with cheese straws.