Parsnip Soup Recipe

Roasted Parsnip Soup

1 garlic bulb (yes whole bulb, not just a single clove)
3 tablespoons olive oil approx
1 kg parsnips - peeled and chopped coarsely
1 small brown onion chopped finely
1 medium potato, peeled and chopped coarsely
1 ltr (4 cups) chicken or vegetable stock
300ml cream
3/4 cup (180 ml) milk

Preheat oven to approx 200c

Place whole unpeeled garlic bulb in a large shallow baking dish, roast uncovered for approx 10 minutes.

Coat peeled and chopped parsnips in oil and roast uncovered (with garlic) for approx 30 minutes until both parsnips and garlic are tender.

When garlic is cool enough to handle, use fingers to squeeze garlic puree int0 a small bowl and discard skin.

Heat approx 1 tblsp of oil in a large saucepan, cook onion stirring until softened. Add roasted parsnips, potato and stock. Bring to boil. Reduce heat and simmer uncovered, stirring occasionally, for approx 20 minutes or until the potato is softened.

Blend or process soup with the garlic puree in batches until smooth. Reheat soup stirring in the cream and milk, then bring to a boil.

Ladle soup into serving bowls.

Serves 4 - 6

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