Creamy Parsnip Soup With Root Veg Crisps

Total Time: 46 mins Preparation Time: 10 mins Cook Time: 36 mins

Ingredients

• Servings: 4
• 625 g parsnips
• 1 carrot
• 1 onion
• 2 garlic cloves
• 3 sprigs rosemary
• 2 tablespoons oil
• 1 pinch chili
• 1 liter vegetable stock
• 150 ml double cream
• 1 parsnip
• 1 carrot
• oil

Recipe

• 1 preheat the oven to gas 7, 220c, fan 200°c to make the soup, put the parsnips, carrot, onion, garlic and rosemary sprigs in a nonstick roasting pan. pour the oil over and toss to coat. spread out and season with pepper and the crushed chillies, (if using). roast for 35-40 minutes, until tender and golden, turning halfway through.
• 2 meanwhile, prepare the garnish. drawn a vegetable peeler down the length of the parsnip, and then the carrot, to make long ribbons. pat dry on kitchen paper. pour enough oil into a medium frying pan to cover the bottom by about 5mm (1/4 in). heat the oil then drop in the vegetable ribbons and fry for about 30 seconds, or until just starting to colour. stir to stop them sticking together. remove with a slotted spoon and drain on kitchen paper, then set aside.
• 3 remove the rosemary from the roasting tin. take out the garlic and squeeze it from the skins back into the tin. stir in the stock, then ladle the soup into a food processor or blender, in batches if necessary, and puree until smooth. pour the soup into a saucepan, pour in the cream and gently heat until warmed through. season with salt and pepper to taste. serve the soup in bowls, topped with the vegetable crisps.