Parsnip and roasted onion soup
Does freeze? Yes
Ingredients · Servings 4 s
- 450 g (1 lb) of parsnips, peeled and cubed
- 3 onions, cut into cubes
- 3 unpeeled garlic cloves
- 1 leek white, cut into 1 cm (1/2 in) thick slices
- 1 Cortland apple, unpeeled, cored and cut into cubes
- 45 ml (3 tbsp) of olive oil, plus more for serving
- 1.25 liters (5 cups) of hot chicken broth
- 2 slices of country bread
- 75 g (3/4 cup) of grated sharp cheddar cheese
- 30 ml (2 tbsp) chopped chives
Method · 1 h 25 min
- Place the rack in the center of the oven. Preheat the oven to 220°C (425°F).
- On a non-stick baking sheet or one lined with parchment paper, coat the vegetables and apple with oil. Season lightly with salt and pepper. Bake for 45 minutes, or until the vegetables are well browned. Remove the garlic cloves. Squeeze the garlic cloves with your fingers to extract the pulp. Compost the garlic peels.
- In a blender, purée the vegetables and garlic until smooth with the stock. Adjust the seasoning. Keep warm.
- Place the bread slices on the same baking sheet. Spread the cheese over the bread. Bake for 5 minutes, or until the cheese is melted. On a work surface, cut the bread slices into cubes.
- Divide the soup among bowls. Drizzle with olive oil and top with toasted croutons. Sprinkle with chives. Serve immediately.
Once you make this recipe for the first time, you'll already know it by heart for those next blizzard-filled days when you're watching the snow fall from inside. Simply caramelize the diced vegetables in the oven and then blend them with broth until you get a fairly thick consistency. You can use whatever vegetables you have on hand. With cheddar-topped croutons, it's pure bliss.
Published in RICARDO Magazine Volume 21, number 2.
