Roasted Parsnip Soup
By á-2799
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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)
Details
Preparation
Step 1
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.
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