Honey-Roasted Parsnip Soup Recipe

Ingredients

• 4 pt Vegetable Stock
• 11lb Parsnips (Chopped)
• 1 oz Unsalted Butter
• 6 tbl Dry Cider
• 4 tbl Double Cream
• 1 tbl Clear Honey
• 1 tsp Thyme Leaves
• 1 Carrot (Chopped)
• 1 clove Garlic (Chopped)
• 1 Bay Leaf
• 1/2 Onion (Chopped)

Method

1. Preheat the oven to 426°.
2. Heat the butter in an ovenproof casserole dish, add the parsnips and roast in the oven for about 30 minutes until golden brown.
3. Add the carrot, onion and garlic and continue cooking for another 10 minutes.
4. Now add the herbs and honey while stirring.
5. Cook for another 10 minutes until the vegetables have caramelized.
6. Now remove the dish from the oven, add the stock and bring to the boil on top of the stove.
7. Reduce the heat and simmer for 10 minutes.
8. Add the cider then pour the soup into a blender and purée until smooth.
9. Strain through a fine strainer, bring back to the boil, remove from heat.
10. Stir in the double cream and then serve.