Roasted Parsnip Soup

By á-2799

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)

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.