See Also: Honey-Roasted Parsnip Soup(recipes)
Pan roasted poussin with parsnip and chorizo(recipes)
Parsnip and blue cheese soup(recipes)
Curried parsnip and apple soup(recipes)
Honey-roasted spicy leg of lamb(recipes)
Chicken with honey-roasted pumpkin and sage and onion sauce(recipes)
Pancakes served with roasted peaches and nectarines and lavender honey(recipes)
Chilled Roasted Red Pepper Soup(recipes)
Roasted Winter Vegetable Soup(recipes)
Soup of roasted summer vegetables(recipes)

Honey-Roasted Parsnip Soup (recipes)








Serves 4-6



Preparation time

30 mins to 1 hour



Cooking time

1 to 2 hours

















Ingredients



25g/1oz unsalted butter500g/1lb 2oz parsnips, roughly chopped½ onion, roughly chopped1 carrot, roughly chopped1 small clove of garlic, roughly chopped1 tsp thyme leaves1 small bay leaf1 tbsp clear honey1l/1¾pt chicken or vegetable stock6tbsp dry cider4tbsp double cream



Method



1. Preheat the oven to 220C/425F/Gas7. Heat the butter in an ovenproof casserole dish, add the parsnips and roast in the oven for about 25-30 minutes, until golden brown. Add the onion, carrot and garlic and continue cooking for a further 10 minutes, then mix in the herbs and honey. Cook for about 10 minutes until the vegetables have caramelized.2. Now remove the dish from the oven, add the stock and bring it to the boil on top of the stove. Reduce the heat and simmer for 10 minutes. Add the cider then pour the soup into a blender and purée until smooth. Strain through a fine strainer, bring back to the boil, then remove from the heat, swirl in the cream and serve.