Honey Roast Parsnip Soup
1 hour
Serves 10
British
Starter
For me, the smell of honey roast parsnip soup is the smell of family gatherings. It is always the food we cooked at those end of year family gatherings and it reminds me of that comfortable cocoon that only comes in that week between Christmas and new years. This soup recipe is warming and mixes the wonderful taste of parsnips with the sweetness of the honey to create a traditional flavour that is a fantastic addition to any diet.
ingridients
40g butter
750g parsnips, roughly chopped
125g onion, finely chopped
125g carrot, roughly chopped
2 garlic cloves, roughly chopped
2 handfuls thyme, chopped
2 bay leaves
2 Tbsp honey
150ml cider
100ml double cream
2 litres vegetable stock
Method
Preheat your oven to 200c (gas mark 6)
Melt the butter in a microwave. Add it to a roasting tray with the parsnips and mix well to make sure the parsnips are well covered. Roast until golden brown ( approx 30 mins)
Add the onion and garlic to the tray and roast for a further 10 minutes.
Mix the honey and herbs into the pan until evenly mixed and roast again for 10 minutes
Remove from the oven and transfer the mix to a deep saucepan. Add the stock and cider and simmer for 15 minutes
blend until you have the consistency you want. Add cream just before you want to serve