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Roasted Garlic and Parsnip Soup

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A heartwarming soup of roasted garlic and earthy parsnips makes for a satisfying soup that is sure to warm you up on a cold fall night.

8 medium parsnips, peeled and cut into 1 inch pieces

olive oil

kosher salt

freshly ground pepper

1 head of garlic

2 large leeks, thinly sliced

2 tsp fresh thyme leaves

2 tbsp fresh lemon juice

1/2 cup dry white wine

5 cups chicken stock

 

1.Preheat oven to 300 degrees. Lightly toss parsnips with the olive oil, salt and pepper to taste. Roast until the parsnips are caramelized and soft about 45 minutes, depending upon the thickness.

2. Turn the oven to 400 degrees. Cut off 1/2 inch of the non root end of the head of garlic to expose the cloves. Place the garlic in a small baking dish and lightly drizzle with olive oil and enough water to come about 1 inch up the side of the garlic. Cover the dish with foil and roast until the garlic is lightly browned and soft enough to squeeze out of the skins, about an hour. Set aside to cool.

3. Heat a large pan over medium heat and lightly coat the bottom of the pan with olive oil.

4. Cook the leeks until they are very soft and translucent, about 20 minutes. Squeeze out the individual cloves of garlic from the roasted head. Puree the roasted parsnips, garlic, leeks, thyme, lemon juice, wine, 4 cups of stock and salt and pepper into a food processor and blend until smooth.

5. Place the soup in a large pot and simmer for 30 minutes. thin with more stock if needed.

8 medium parsnips, peeled and cut into 1 inch pieces

olive oil

kosher salt

freshly ground pepper

1 head of garlic

2 large leeks, thinly sliced

2 tsp fresh thyme leaves

2 tbsp fresh lemon juice

1/2 cup dry white wine

5 cups chicken stock

 

1.Preheat oven to 300 degrees. Lightly toss parsnips with the olive oil, salt and pepper to taste. Roast until the parsnips are caramelized and soft about 45 minutes, depending upon the thickness.

2. Turn the oven to 400 degrees. Cut off 1/2 inch of the non root end of the head of garlic to expose the cloves. Place the garlic in a small baking dish and lightly drizzle with olive oil and enough water to come about 1 inch up the side of the garlic. Cover the dish with foil and roast until the garlic is lightly browned and soft enough to squeeze out of the skins, about an hour. Set aside to cool.

3. Heat a large pan over medium heat and lightly coat the bottom of the pan with olive oil.

4. Cook the leeks until they are very soft and translucent, about 20 minutes. Squeeze out the individual cloves of garlic from the roasted head. Puree the roasted parsnips, garlic, leeks, thyme, lemon juice, wine, 4 cups of stock and salt and pepper into a food processor and blend until smooth.

5. Place the soup in a large pot and simmer for 30 minutes. thin with more stock if needed.

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