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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 183 |
| pro | 3 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 26 g |
| fibre | trace |
| chol | 13 mg |
| sodium | 563 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 8% |
| vit A | 4% |
| vit C | 33% |
| folate | 35% |
-
15 parsnips, peeled (about 2-1/2 lb/1.25 kg)
1 onion
1 head garlic (unpeeled)
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
6 cups (1.5 L) vegetable or chicken stock
1/3 cup (75 mL) whipping or 10% cream
2 tsp (10 mL) cider vinegar
2 tbsp (25 mL) chopped fresh parsley
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, purée 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.
Source
Canadian Living Magazine: March 2004
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