Roast Parsnip Soup
From lorenzo2004 18 years ago
- 40 minutes to make
- Serves 4
Warming and creamy. Speaks to me of autumn time.
Ingredients
- 10 medium sized parsnips, peeled and cut into sticks suitable for roasting shopping list
- 4 cups (2 pints) chicken or vegetable stock shopping list
- 1 small onion, cut into quarters shopping list
- 2 tablespoons (1 fl oz) runny honey shopping list
- 1 tsp (5g) dried sage shopping list
- 0.75 cup (150ml) double cream shopping list
How to make it
- Heat the oven to 180c (gas mark 5). Place the parsnips in a single layer over 2 roasting tins with the onion quarters, drizzle over a little olive oil, and roast for 15 minutes.
- Drizzle the honey over the parsnips, getting just a little on each one. Roast for 10-15 more minutes, turning a couple of times.
- In a very large pan, bring the stock to the boil. Add the roast parsnips, onion and sage and boil for 5 minutes.
- Puree the soup. Season well.
- Add in the cream. Re-heat the soup, and serve.
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