Recipe Centre

Roasted apple,parsnip and garlic soup

Ingredients
500 g parsnips (peeled & chopped into 2cm blocks)
1 head of garlic
2 red apples (peeled,cored and chopped into 2cm blocks)
olive oil
honey
1 onion (chopped)
butter
0.50 tsp cumin
4 cups hot chicken stock
1 cup full-cream milk
8 pancetta (sliced)

Method:

Place the parsnips, garlic and apples on a roasting tray.

Drizzle with olive oil and a little honey, sprinkle with sea salt flakes and freshly ground black pepper and bake at 220 degrees c for twenty five minutes.

.
Meantime, sauté the onion in 1 tsbp esch of olive oil and butter until softened.

Then add cumin and sauté for a minute more.

Tip the parsnips and apple into a pot and squeeze garlic from its skin.

Add the chicken stock, bring to the boil,then simmer for ten minutes.

Blitz with a hand-held blender and stir through the milk.

Bring to the simmer to warm, and season to taste.
Crumble over some pancetta and serve.

Recipe From : FAIRLADY August 01, 2007

Recipe from FAIRLADY : August 01, 2007 See what FAIRLADY has in store this month. Subscribe now and save!

Sponsor's message
	Click here to add a sprinkling of balance to your life.