Chef Andrew Nicholson of Government House in Prince Edward Island serves this incredible cream soup at official functions. He garnishes the soup with deep-fried parsnip chips, but for a lower-fat decoration, we use chopped fresh parsley. The convection oven gives roasted vegetables a crisp exterior and enhances their natural sweetness.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2004
- 15 parsnips peeled (about 2-1/2 lb/1.25 kg)
- 1 onion
- 1 head garlic (unpeeled)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon each salt and pepper
- 6 cups vegetable stock
- 6 cups chicken stock
- 1/3 cup whipping cream
- 1/3 cup 10% cream
- 2 teaspoons cider vinegar
- 2 tablespoons chopped fresh parsley
Cut parsnips and onion into 1-inch (2.5 cm) chunks. Cut garlic in half crosswise. In bowl, toss together parsnips, onion, garlic, oil, cumin, salt and pepper. Transfer to large rimmed baking sheet. Roast on centre rack of 375°F (190°C) convection oven until lightly browned and almost tender, about 30 minutes.
Squeeze pulp from garlic halves into large saucepan. Add roasted vegetables, stock and 4 cups (1 L) water; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
In batches in blender or food processor, pur?soup until smooth. Strain through fine sieve into clean saucepan. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.) Add cream and vinegar; bring to simmer. Ladle into warmed bowls; garnish with parsley.
Conventional oven: Centre rack at 425°F (220°C) for 45 minutes.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 563 mg
- Protein 3 g
- Calories 183.0
- Total fat 8 g
- Cholesterol 13 mg
- Saturated fat 3 g
- Total carbohydrate 26 g
- Iron 8.0
- Folate 35.0
- Calcium 7.0
- Vitamin A 4.0
- Vitamin C 33.0