Sun, 20 December 2020
Roasted Parsnip & Apple Soup
Chef: Lizzy Lyons from Lizzy's Little Kitchen in Listowel, Co Kerry.
Ingredients:
5 parsnips, sliced roughly
2 tablespoons olive oil
1 tablespoon maple syrup
1 medium onion, chopped
1 leek (white parts only) sliced
3 celery sticks, sliced
2 carrots, sliced
3 garlic cloves, roughly chopped
2 cooking apples, peeled and cut into chunks
1.5 litres vegetable stock
1 sprig thyme - leaves removed
50mls cream
1 teaspoon chopped parsley
50g fried pancettta
Salt & pepper
Method:
1. Preheat the oven to 160C. Place the parsnips in a bowl with 1 tablespoon of the oil and the maple syrup.
2. Season with salt and pepper and then place on an oven proof tray and roast in the oven for 20 mins.
3. Place the remaining oil in a saucepan and gently sweat off the onion, leek, celery and carrot for 5-8 minutes. Add the garlic and apple and cook for a further 5 minutes.
4. Add the stock, thyme and roasted parsnips to the saucepan and bring to the oil. Then reduce to a simmer for approximately 20 minutes until all the vegetables are soft. Season with salt and pepper.
5. Pour in a preheated bowl and swirl some fresh cream on top. Sprinkle with some chopped parsley and pancetta and a grind of fresh black pepper. Serve with a slice of fresh homemade brown bread.
