Cream of Parsnip Soup with Venison, Broccoli and Cranberries

Ingredients

• Cream of Parsnip Soup

  • 1 onion, chopped
  • 2 tbsp (28 g) butter
  • 2.2 lb (1 kg) parsnips, peeled and sliced
  • 4 cups (1 litre) chicken broth
  • 2 cups (500 ml) milk
  • Salt and pepper

• Topping

  • 1 small broccoli
  • 1/2 lb (225 g) ground venison, caribou or bison
  • 1 clove garlic, chopped
  • 1/4 cup (60 ml) olive oil
  • 2 tbsp dried cranberries, finely chopped
  • 2 tbsp grated Parmigiano-Reggiano cheese