Maggie Beer

Roastparsnipsoup 6 web

Roasted Parsnip Soup

Roastparsnipsoup 6 web

Step 1: Preheat oven to 200C.

Step 2: Toss parsnips, garlic, red onion, rosemary and apple with Extra Virgin Olive Oil and season with salt and pepper.

Step 3: Place in a large roasting tray and roast for 30 minutes or until all vegetables are golden and have softened. Remove the woody rosemary stems.

Step 4: Pour the Verjuice over the vegetables in the roasting tray and return to the oven for another 5 minutes until slightly burnished.

Step 5: Transfer the roasted vegetables to a saucepan. Add the Chicken Stock and cream and bring to the boil.

Step 6: Reduce the temperature and simmer for 10 minutes adding salt and checking the seasoning.

Step 7: Using a stick blender, blend the contents of the saucepan and thin the mixture with extra Chicken Stock if too thick.

Step 8: Adjust seasoning and serve with a dollop of cream fraiche and a sprinkle of chopped parsley.

Ingredients

  1. 800g 10 parsnips peeled and chopped
  2. 6g 1 clove garlic peeled and finely sliced
  3. 80g 1 red onion peeled and cut into quarters
  4. 170g 1 granny smith apple peeled, cored and cut into segments
  5. 5g 1 tspn sea salt flakes
  6. 240ml 1 cup Verjuice
  7. [unknown amount] 4 cups Chicken Stock
  8. 240ml 1 cup pouring cream
  9. 120ml 1/2 cup creme fraiche
  10. 1 tbpsn flat leaf parsley chopped

Roasted Parsnip Soup appears in

Add to your favourites

Enjoyed this recipe? Why not join Maggie's Food Club at www.maggiebeer.com.au? Use the code "RECIPEPRINTER" and we'll take 20% off your first online order!

Your basket Your basket   Check out