Ta­ble talk

Roasted Gar­lic and Parsnip Soup

The Gulf News (Port aux Basques) - - Front Page - with Melissa Cormier melis­samusseau@gmail.com

A warm gar­lic and parsnip soup for those cold fall days.

A heart­warm­ing soup of roasted gar­lic and earthy parsnips makes for a sat­is­fy­ing soup that is sure to warm you up on a cold fall night.

In­gre­di­ents

8 medium parsnips, peeled and cut into 1 inch pieces olive oil kosher salt freshly ground pep­per

1 head of gar­lic

2 large leeks, thinly sliced

2 tsp fresh thyme leaves 2 tbsp fresh lemon juice

1/2 cup dry white wine

5 cups chicken stock

Method

1. Pre­heat oven to 300 de­grees. Lightly toss parsnips with the olive oil, salt and pep­per to taste. Roast un­til the parsnips are caramelized and soft about 45 min­utes, de­pend­ing upon the thick­ness. 2. Turn the oven to 400 de­grees. Cut off 1/2 inch of the non-root end of the head of gar­lic to ex­pose the cloves. Place the gar­lic in a small bak­ing dish and lightly driz­zle with olive oil and enough wa­ter to come about 1 inch up the side of the gar­lic. Cover the dish with foil and roast un­til the gar­lic is lightly browned and soft enough to squeeze out of the skins, about an hour. Set aside to cool. 3. Heat a large pan over medium heat and lightly coat the bot­tom of the pan with olive oil. 4. Cook the leeks un­til they are very soft and translu­cent, about 20 min­utes. Squeeze out the in­di­vid­ual cloves of gar­lic from the roasted head. Puree the roasted parsnips, gar­lic, leeks, thyme, lemon juice, wine, 4 cups of stock and salt and pep­per into a food processor and blend un­til smooth. 5. Place the soup in a large pot and sim­mer for 30 min­utes. Thin with more stock if needed.

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