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.

Reviews & Comments 3

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  • Griff1982 3 years ago
    Can this be made as a batch and frozen in portions?
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  • waterlily 10 years ago
    This sounds really terrific!
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  • softgrey 10 years ago
    this sounds AWESOME!!!...

    i've just had something like this in london and am SO happy to find this recipe...

    thanks a lot!

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