Roasted Parsnip Soup

Roasted Parsnip Soup
Roasted Parsnip Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    lb parsnips peeled and roughly chopped

  • 2

    Matsu or Russet apples, peeled, cored and quartered

  • 3

    cloves garlic peeled

  • 3

    tbsp vegetable oil

  • 1

    med onion peeled and dices

  • 1

    stick celery chopped

  • 1/2

    c white wine

  • 5 1/2

    c chicken stock

  • 2

    tsp fresh thyme chopped

  • 1

    tsp fresh sage chopped

  • 1/2

    c cream (optional)

  • hazelnuts/pecans toated and chopped (garnish)

Directions

Preheat oven to 350 Toss the parsnips, apples and garlic with 2 tbsp oil and place mixture in a single layer in a roasting pan. Roast for about 30 min, stirring once, until almost fork-tender. In a large pot heat the remaining tbsp oil and saute the onion and celery until the onion is translucent, add the roasted parsnips, apples, garlic and wine. Stir for 1 minute, Add the stock, thyme and sage. Bring the soup up to a simmer, cover loosely and simmer until vegetables are very tender, about 5 min. Pulse the soup with an immersion blender and strain if desired. Add cream if using and return to serving temperature.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: