Roasted Garlic, Parsnip & Sage Soup
Roasting garlic is a complete game changer and will add so much flavour to your cooking. Simply roast whole bulbs in the oven with a wee drizzle of olive oil for around 40 minutes. Once you’ve allowed them time to cool down, you’ll be able to easily squeeze the cloves from their skins and they’ll have an amazing butter-like consistency.
Admittedly, I haven’t always been a fan of parsnips. They were always the one thing left on my plate at set Christmas menu lunches; sad looking, a wee bit limp and anaemic looking in colour. With a little love and some seasoning, they are really sweet and perfect in soups, stews and winter casseroles. Parsnips are well matched with sweet maple syrups or honey; nutmeg and ginger spices, parmesan cheese crusts or fresh herbs such as parsley, sage and thyme. With the UK parsnip season in full swing, it’s the perfect time to experiment with this versatile root veggie!
4 bulbs garlic, left whole with skin in tact
1 white onion, chopped
1kg parsnips, peeled and roughly chopped
2 tbsp evoo
1 tbsp honey
Handful fresh sage
1.5 litre good quality chicken (or veg) stock
60ml single cream
1 parsnip, peeled
1 tsp olive oil
Preheat oven to 180. Add whole garlic bulbs, parsnip, onion, olive oil, honey and the sage to an ovenproof dish. Season and roast for 40 minutes or until parsnips are golden.
When the garlic bulbs have cooled, squeeze the garlic from the skin; it should be soft and almost buttery in texture.
Transfer the garlic and the remaining roast vegetables to a pot, add the stock and bring to a simmer.
Using a hand blender, blitz till soup reaches a smooth consistency.
Stir in the cream and season to taste.
To make the parsnip crisps, use a vegetable peeler or mandolin to cut paper thin slices of the parsnip. Lay on a baking tray, drizzle with olive oil and season. Bake for 20 mins or until crisp.
Serve in hot bowls garnished with a drizzle of olive oil and parsnip crisps.