Roasting really brings out the sweet, earthy flavour of parsnips and makes for a wonderfully aromatic soup.
Ingredients
- 600g/1lb 5oz
parsnips, peeled and roughly chopped - 4 tbsp
olive oil - 50g/1¾oz
butter - 225g/8oz
onion, thinly sliced - 1 tbsp dried
rosemary - 2
vegetable stock cubes - 750ml/1¼ pint
milk - 750ml/1¼ pint water
- salt and freshly ground
black pepper
Preparation method
Preheat the oven to 200C/400F/Gas 6.
Place the parsnips on a roasting tray with half the olive oil and toss to coat.
Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.
Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes.
Add the roasted parsnip and the remaining ingredients. Bring to the boil.
Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.
Transfer to a blender and pulse until smooth.
Season to taste with salt and freshly ground black pepper.