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Recipe for :

Maple-Roasted Parsnip Soup

This 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 here>.

If you would like to know more about its creator, Florence Sandeman, you can find out more on her Biography page <click here> . . . and if you would like to know more about her recent book This Book May Contain Nuts <click here>

Ingredients

25g / 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

Method

  • Preheat 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.
  • Add 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.
  • Add 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.
  • Transfer 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 minutes.
  • Add the cider to the pan, mix well then transfer the soup into a blender or food processor and process until very smooth.
  • Return the soup to the rinsed out pan and bring back to simmering point.
  • To serve – transfer to soup bowls and swirl a little cream into each bowl. Serve hot.

Serves 4

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