HONEY-ROAST PARSNIP SOUP

Honey-roast parsnip soup image

Give parsnips the starring role in this velvety soup. With a sweet, caramel-like flavour when roasted, they make an ideal base for creamy purées or soups

Provided by Esther Clark

Time 1h40m

Number Of Ingredients 12

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
1.5 litres vegetable or chicken stock
1 tsp cider vinegar
100ml double cream

Steps:

Heat the oven to 200C/180C fan/gas 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 mins, 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 mins, then sprinkle with the cheese and roast for 5 mins more. Remove from the oven. Set aside.
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 mins until the veg is 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 mins, 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.

Nutrition Facts : Calories 575 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 16 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium