Roasted Parsnip Parmesan Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Simply the best parsnip soup ever. Roasting the parsnips makes them sweet and caramelly while the Parmesan adds zip; a fabulous combination. Serve with hot bread for a satisfying winter meal. Ingredients:
450g (1 lb.) peeled parsnips, cut into lengths |
50g (2 oz) parmesan, grated |
2 tbs olive oil |
15g (1/2 oz) butter |
1 finely chopped medium onion |
1 tbs plain flour |
1.35 liters (2 1/4 pints) chicken stock |
4 tbs heavy cream |
Directions:
1. Preheat oven to 200°C (400°F).
2. In boiling salted water, simmer parsnips for 3 minutes; drain well, and toss in 1/2 the Parmesan.
3. Meanwhile heat the olive oil in a roasting pan in the oven for 5 minutes. Arrange parsnips in the pan, add the butter and roast for 45 minutes, basting and turning 3 or 4 times.
4. Drain the excess oil from the parsnip pan into a large pot.
5. Cook the chopped onion in this on medium-low heat for 8-10 minutes, or until soft but not colored.
6. Stir in the flour and cook the roux for 1 minute.
7. Slowly add the stock, stirring constantly, and bring to the boil.
8. Add parsnips, cover and simmer 10 minutes.
9. Pureé soup, adding remaining Parmesan. When smooth, stir in cream just before serving; heat through but do not boil.
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