Roasted Parsnip Soup

INGREDIENTS

  • 10 Parsnip
  • 1 clove Garlic
  • 1 Red Onion
  • 3 Rosemary Sprigs
  • 1 Granny Smith Apple
  • 1 tspn Sea Salt Flakes
  • 1 tspn Freshly ground black pepper
  • 1 cup Pouring Cream
  • 1/2 cup Creme Fraiche
  • 1 tbpsn Flat leaf parsley
Print Recipe

Preheat oven to 200C.

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

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.

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

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

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

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

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