Roasted Parsnip and Onion Soup
Roasted Parsnip and Onion Soup
Ingredients
- 1 lb (450 g) parsnips, peeled and cubed
- 3 onions, cubed
- 3 garlic cloves, unpeeled
- 1 leek, white part only, cut into rounds 1/2 inch (1 cm) thick
- 1 Cortland apple, unpeeled, cored and cubed
- 3 tbsp (45 ml) olive oil, plus more for serving
- 5 cups (1.25 litres) chicken broth, hot
- 2 slices country bread
- 3/4 cup (75 g) sharp cheddar cheese, grated
- 2 tbsp chives, finely chopped
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, toss the vegetables and apple with the oil. Season lightly with salt and pepper. Bake for 45 minutes or until the vegetables are nicely browned. Remove the garlic cloves. Press the garlic cloves with your fingers to extract the flesh. Compost the garlic skins.
- In a blender, purée the vegetables and garlic with the broth until smooth. Adjust the seasoning. Keep warm.
- Place the bread slices on the same baking sheet. Top with the cheese. Bake for 5 minutes or until the cheese has completely melted. On a work surface, cut the bread into cubes.
- Serve the soup in bowls. Drizzle with olive oil and top with the cheese croutons. Sprinkle with the chives. Serve immediately.
Roasted Parsnip and Onion Soup