Wednesday, February 5, 2014

Roasted Parsnip Soup



Roasted Parsnip Soup

  • 1 small bag of parsnips, peeled and chopped in to 1 inch pieces
  • 1/2 large onion or 1 medium onion, chopped
  • 1 inch ginger, peeled and chopped
  • 2 cloves of garlic, chopped
  • 1 sprig of rosemary
  • 4 sprigs of thyme
  • 3 tablespoons olive oil
  • salt and pepper
  • 2 cups chicken stock
  • 1/2 cup cream
  • 1 tablespoon honey

Preheat oven to 375 degrees.  Toss parsnips, onion, garlic, rosemary, thyme, olive oil, salt and pepper on a baking pan.  Roast until soft and starting to brown,  about 25 minutes.  Add a little chicken broth to the pan and continue to cook for another five minutes or so.   

Meanwhile heat remaining chicken stock in a sauce pan.   When vegetables are finished add to stock along with cream.  Remove stems of thyme and rosemary.  Transfer to blender.  Add honey.  Puree.  Return to sauce pan and heat through.  Adjust salt and pepper as needed.  
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This is a really creamy soup and I think was even better the next day after the flavors had a chance to blend.    It is really simple to make.

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