2 medium parsnips (white carrots can be used)
5 tbsp. white peppercorn powder (fresh is best)
2 tbsp. fancy Hungarian paprika
3 tbsp. salt (or to taste)
olive oil
Marsala wine (optional)
1 green bell pepper
2-3 cups whole milk
4 oz. (by weight) goat's milk chevre (goat cheese)
1 oz. (by weight) extra sharp cheddar (grated)
1 tbsp. thickening agent (arrowroot/potato starch)
a splash of fine aged red wine (about 3 tbsp.)

Heat up your oven to it's highest temperature setting, and use a broiler if you have one. Peel the parsnips, then slice into long pieces while avoiding the tough core at the base of the bulb, slice these pieces into bite sized portions. Move the parsnips to an earthenware or aluminum baking dish, then proceed by tossing with listed spices and oil, set aside.

Remove the stem and seeds from your bell pepper, halve the pepper then rinse out any extra entrails. Move your baking dish of parsnips into the oven, but place the peppers bare on the grill, cut side down.

Bake the parsnips until starting to brown, about 10 minutes. Remove the parsnips from the oven and optionally add a splash of Marsala wine, but water is acceptable. Return to the oven for another 5 minutes. The parsnips will be almost blackened (but not quite) on top when done (once done set aside).

After 20 minutes of baking have passed you should remove your pepper from the oven. Mince the parsnips and pepper while still hot then allow to rest for 10 minutes to reabsorb their juices.

Meanwhile, heat the milk in a deep skillet on medium heat, once a boil is reached, lower burner heat to low and slowly allow your cheeses to melt.

Note: doing this at a higher temperature will curdle the cheese resulting in useless and tough cheese separated from the milk.

After all cheeses have melted turn burner heat to medium one final time. Once the milk has reached a near boil, stir parsnips and peppers into the pot. Allow soup to reach a boil, maintain for thirty seconds then remove the dish from its burner. Let stand for 10 minutes before adding in a splash of red wine, cooking off alcohol is not necessary.

Serve hot with a light citrus salad and rye toast.

Submitted by: Nosphaer Allen