Melt the butter and add a glug of olive oil in a sauce pan. Peel and chop the parsnips, onion, garlic & thyme. Add to the pan. Fry until they have soaked up all the butter and oil.

Add the stock to the pan bring to the boil and simmer for 10-15 minutes until parsnips are soft.

Remove from the heat. season with salt & pepper. Transfer to a blender (or using a hand blender) blitz to a smooth consistency. Add a little more water if you prefer the soup thinner as it'll be quite thick.

Return to the pan to heat through and add the cream and blue stilton.

Chop the bacon slice and fry off in the remaining oil until crispy. Serve the soup in bowls with crusty bread and topped with the crispy bacon croutons.