Name: Roasted apple,parsnip and garlic soup
Yield: 0 serving
Cuisine: Boil
Ingredients: 500.00 g parsnips peeled, chopped; 1.00 garlic whole bulb; 2.00 apples red, peeled, cored, diced; 0.00 fresh chillies 573; 0.00 honey; 1.00 onion chopped; 0.00 butter; 0.50 tsp cumin; 4.00 c stock hot, chicken; 1.00 c milk full cream; 8.00 pancetta

Recipe Disclaimer

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Ingredients (11)

500.00 g	parsnips — peeled, chopped
1.00	garlic — whole bulb
2.00	apples — red, peeled, cored, diced
0.00	fresh chillies — 573
0.00	honey
1.00	onion — chopped
0.00	butter
0.50 tsp	cumin
4.00 c	stock — hot, chicken
1.00 c	milk — full cream
8.00	pancetta

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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.