Roasted Parsnip & Garlic Soup Recipe.
After spending days cleaning the building dust off the downstairs of our house, then taking up a paintbrush and roller and turning our building site into a beautiful silver-grey room, I’m absolutely in need of nourishment and warm soup. I find making soup relaxes me, almost as much as creating risottos – must be all that gentle stirring as I gaze out of our window at the trees bowing their now leafless heads in the winds, and the little ‘mad’ birds, flitting from one side of our garden to another.
So here comes another one to make for our lunch, courtesy of my favourite chef of the moment, Donna Hay. This Roasted Parsnip an Garlic Soup recipe contains quite a bit of garlic, roasted, and if you’re a bit wary of using too much, just tone it down by using less. It’s all about personal taste. But roasted garlic is less pungent and slightly sweeter than raw garlic, so see what you think. Looking at this picture, don’t you just want to eat it NOW! I do!
Roasted Garlic & Garlic Soup Recipe.
- 750g parsnips, peeled and chopped
- 1 brown onion, peeled and chopped
- 1 tbsp extra virgin olive oil
- sea salt and cracked black pepper
- 2 tbsp maple syrup
- 1.5 litres chicken stock (homemade or stock cubes)
- 3 bulbs garlic, broken up into cloves
- ¼ cup (60g) sour cream
- 8 slices sourdough bread (or crusty bread) toasted
- 100g goat's cheese, to serve
- Preheat oven to 200C/180F.
- Place the parsnip and onion and garlic on an oven tray, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Cook for 20 minutes. Take out the softened garlic.
- Drizzle the parsnips and onions with the maple syrup and cook for a further 10 mins or until tender.
- Place the parsnips, onion and stock in a medium saucepan, squeeze the garlic from the skin of 2 of the bulbs and add to the saucepan.
- Using a hand-held stick blender, blend until smooth.
- Place over a high heat, stir through the sour cream and cook for about 2 mins.
- Squeeze the remaining garlic from its skin and stir half through the soup.
- Meanwhile toast the sourdough or crusty bread slices. Spread the sourdough with goats cheese and top with the remaining garlic. Serve with the warm soup.
I reckon the Roasted Parsnip & Garlic Soup recipe is a perfect one for a damp, grey Autumn day. As I sit here at 6.00am in the morning, in my dressing gown, I can here the wind howling down the East Yorkshire coast, with the tall trees swaying almost drunkenly in the strong gusts. I imagine the fierce waves pounding the Hornsea beach, only 5 minutes walk away from our house, and I feel safe and warm and I smile. What a difference a year makes, and to me especially. But now I know that I will be around for a bit longer, I’m loving creating a new kitchen, and I’ve got a great family, especially my 5 fantastic grandchildren. What a lucky lady I am. And although this soup could be termed ‘comfort food’, today, for once, I’m not in need of comfort. But I really look forward to the soup. Hope you enjoy it.