Roast Garlic & Parsnip Soup
SERVES 6
PREP 25 minutes
COOK 55 minutes
COST $3.45 a serve
Ingredients:
- 3 heads garlic
- ¼ cup vegetable or olive oil
- 20g butter, plus 80g extra, chopped
- 1 onion, finely chopped
- 1.2kg parsnips, coarsely chopped
- 1.5 litres boiling water
- 3 large chicken stock cubes
- 1 cup cream
- ¼ cup sage leaves
- 2 tablespoons lemon juice
- Purple sage flowers (optional), to serve
Directions:
- Preheat oven to 180ºC/160ºC fan-forced. Place garlic on a large sheet of foil. Drizzle with 1 tablespoon of the oil. Wrap to enclose garlic. Place on an oven tray. Roast for 30 minutes or until tender. Cool. Squeeze garlic from skins. Discard skins; set flesh aside.
- Meanwhile, heat butter and remaining oil in a large heavy-based saucepan over moderate heat. Cook and stir onion and parsnip for 6 minutes or until soft and golden. Add the water and crumbled stock cubes. Bring to the boil. Reduce heat; simmer, covered, for 45 minutes or until parsnip is tender. Add garlic and cream. Remove from heat. Using an electric stick mixer, process soup until smooth.
- Heat extra butter in a frying pan over moderate heat until it foams. Add sage leaves; cook and stir for 2 minutes or until crisp. Drain on paper towel. Add juice to pan. Bring to the boil. Remove from heat. Serve soup scattered with sage flowers, if using. Drizzle soup with sage butter.
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