Roasted Parsnip Soup
For more recipes like this, Join Maggie's Food Club
Step 1: Preheat oven to 200C.
Step 2: Toss parsnips, garlic, red onion, rosemary and apple with Extra Virgin Olive Oil and season with salt and pepper.
Step 3: Place in a large roasting tray and roast for 30 minutes or until all vegetables are golden and have softened. Remove the woody rosemary stems.
Step 4: Pour the Verjuice over the vegetables in the roasting tray and return to the oven for another 5 minutes until slightly burnished.
Step 5: Transfer the roasted vegetables to a saucepan. Add the Chicken Stock and cream and bring to the boil.
Step 6: Reduce the temperature and simmer for 10 minutes adding salt and checking the seasoning.
Step 7: Using a stick blender, blend the contents of the saucepan and thin the mixture with extra Chicken Stock if too thick.
Step 8: Adjust seasoning and serve with a dollop of cream fraiche and a sprinkle of chopped parsley.