Roasted apple,parsnip and garlic soup

Recipe from: 8/1/2007 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 500
    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
  • 4
    hot chicken stock
  • 1
    full-cream milk
  • 8
    pancetta (sliced)



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.

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