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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Warming and creamy. Speaks to me of autumn time. Ingredients:
10 medium sized parsnips, peeled and cut into sticks suitable for roasting |
4 cups (2 pints) chicken or vegetable stock |
1 small onion, cut into quarters |
2 tablespoons (1 fl oz) runny honey |
1 tsp (5g) dried sage |
0.75 cup (150ml) double cream |
Directions:
1. Heat the oven to 180c (gas mark 5). Place the parsnips in a single layer over 2 roasting tins with the onion quarters, drizzle over a little olive oil, and roast for 15 minutes.
2. Drizzle the honey over the parsnips, getting just a little on each one. Roast for 10-15 more minutes, turning a couple of times.
3. In a very large pan, bring the stock to the boil. Add the roast parsnips, onion and sage and boil for 5 minutes.
4. Puree the soup. Season well.
5. Add in the cream. Re-heat the soup, and serve.
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