Maple-Roasted Parsnip Soup
is one of the recipes which we have been given permission
to reproduce by another of the UK recipe sites, Recipes4us.
It is a big site with a wealth of information and recipes.
If you would like to have a look at their website <click
you would like to know more about its creator, Florence
Sandeman, you can find out more on her Biography page
here> . . . and if you would like to know more
about her recent book This Book May Contain Nuts <click
/ 1 oz Butter
450g / 1 lb Parsnips, peeled and diced
1/2 Onion, roughly chopped
1 Carrot, diced
1 Garlic Clove, crushed
2 teasp freshly chopped Thyme
Salt and Black Pepper
1 tbsp Maple Syrup
1L / 35 fl.oz.Chicken stock
120ml / 4 fl oz Cider
4 tbsp Double Cream
the oven to 200°C, 400°F, Gas Mark 7, placing
a shallow baking tin containing the butter in the
oven for the last 5 minutes of its pre-heating.
the parsnips, carrots, onion and garlic to the melted
butter in the baking tin, toss to coat and roast for
about 20 minutes or until golden brown.
the thyme, salt and pepper mix well then drizzle the
maple syrup over the top and continue to cook for
a further 10 minutes until the vegetables have caramelised.
all the roasted vegetables to a large saucepan together
with the stock, bring to the boil over a medium heat,
mixing well, then reduce the heat and simmer for 10
the cider to the pan, mix well then transfer the soup
into a blender or food processor and process until
the soup to the rinsed out pan and bring back to simmering
serve – transfer to soup bowls and swirl a little
cream into each bowl. Serve hot.