Heat the olive oil and butter in a saucepan. Sauté the shallot for several minutes until soft and translucent. Add the celery and thyme. Cook for several minutes to soften the celery slightly. Add the apple and parsnips. Season with salt and black pepper and cook for 3-4 minutes before adding the chicken stock. Place the lid on and simmer for 30 minutes.Check that the parsnips are tender and soft before adding the milk, cream and blue cheese. Purée the soup with an immersion blender or in a liquidizer. Pour the soup back into the saucepan and reheat slowly. Adjust the seasoning if necessary and freshen up with a spritz of lemon juice.Heat a drop of olive oil in a small pan and fry the prosciutto on both sides until crisp. Drain on a paper towel. Tear the prosciutto into roughly shaped pieces.Ladle the soup into warm bowls, top with several fig wedges, toasted ciabatta crumbs, pistachio nuts and pieces of prosciutto. Serve with a crusty baguette.Serves 4-6
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