Home‎ > ‎

Roast Parsnip and Garlic Soup

1 kilo parsnips
5 - 6 fat cloves of garlic + 2 extra cloves
1 - 2 tbsp olive oil
1 tbsp butter
1 medium onion, diced
2 sticks of celery, diced
4 - 5 cups vegetable stock + a little extra if required
Salt and pepper to taste
1/2 cup heavy (whipping) cream (optional)
Fresh chives, snipped, to garnish

Method:

Preheat the oven to 400 F.

Peel and chop the parsnips into large chunks. Place in a baking tray.

Slice the tops off the 5 - 6 garlic cloves, but do not peel them. Place in the baking tray with the parsnips.

Drizzle over the olive oil, tossing to coat evenly. Place in the oven and roast for 30 - 40 minutes, until the parsnips are very tender. Take out of the oven and leave to cool a little. Peel the roasted garlic.

Meanwhile, place the butter in a heavy pot, and add the diced onion and celery. Sweat for about 5 - 7 minutes, until soft, but not coloured.

Peel and slice the remaining 2 cloves of garlic and add to the onion - celery mixture. Saute for about a minute.

Add 4 cups of the vegetable stock and bring to the boil. Simmer for about 5 minutes, then leave to cool. Add the roasted parsnips and garlic to the soup base, then transfer to a blender

Puree to a creamy consistency, adding more stock as required to thin it down a little, if you like. Season with salt and pepper to taste.

Transfer the pureed soup into a pot, and add the heavy cream, if using. Reheat until piping hot, not allowing the soup to to boil hard.

Adjust seasoning, and ladle into bowls, garnishing with a few snipped chives.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise


Comments