Tested till perfect Roasted Parsnip Soup

Roasted Parsnip Soup

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2004

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8

Ingredients

  • 15 15parsnipparsnips, peeled (about 2-1/2 lb/1.25 kg)
  • 1 1oniononions
  • 1 head 1headgarlic, (unpeeled)
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1/2 tsp 1/2tspground cumin
  • 1/4 tsp 1/4tspeach salt and pepper
  • 6 cups 6cupsvegetable stock or chicken stock
  • 1/3 cup 1/3cupwhipping cream or 10% cream
  • 2 tsp 2tspcider vinegar
  • 2 tbsp 2tbspchopped fresh parsley
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Preparation

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 Information Per each of 8 servings: about

cal 183 pro 3g total fat 8g sat. fat 3g
carb 26g fibre 0 chol 13mg sodium 563mg

% RDI:

calcium 7 iron 8 vit A 4 vit C 33
folate 35
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