- Honey Roasted Parsnip Soup.jpg (45.63 KiB) Viewed 140 times
Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 800g parsnips, trimmed and halved, or quartered if large
- 2 tbsp olive oil
- 2 tbsp honey
- Small handful of thyme sprigs, plus extra leaves to serve
- 60g hazelnuts, roughly chopped
- 20g grated Parmesan, or vegetarian alternative
- 25g unsalted butter
- 1 onion, sliced
- 2 celery sticks, chopped
- 1½ litres vegetable or chicken stock
- 1 tsp cider vinegar
- 100ml double cream
Method
1. Heat the oven to 200°C/Fan 180°C/Gas Mark 6. Tip the parsnips onto a baking tray and toss with half the oil, the honey and thyme sprigs. Season to taste and roast for 45 minutes, turning halfway through until the parsnips are golden brown and caramelised. Remove from the oven and discard the thyme. Tip the hazelnuts onto a small baking tray and roast for 5 minutes, then sprinkle with the cheese and roast for 5 minutes more. Remove from the oven. Set aside.
2. Heat the remaining oil and the butter in a flameproof casserole over a medium heat until foaming. Fry the onions and celery with a pinch of salt for 15 minutes until the vegetables are softened and beginning to turn golden and sticky. Add the roasted parsnips and the stock to the pan, then bring to a simmer and cover. Continue to simmer for 15 minutes, then blitz with a hand blender until smooth. Season, then stir in the vinegar and cream. Ladle the soup into bowls and top with the cheesy roast hazelnuts and the extra thyme leaves.
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