A simple soup of shallots and parsnip

This is a wonderfully simple recipe, drawn from the Waitrose magazine, which basically just involves roasting and blending the vegetables with stock.  I have slightly amended the original as I found the fancy stuff they recommend with the sage butter added nothing to the finished soup.  Sage, however, does complement the creaminess of the soup, so do add a tiny sprinkle as a garnish if you wish.

Roast shallot and parsnip soup with sage

Ingredients

450g parsnips, peeled and thickly sliced

300g echalion shallots (the long thin ones), halved or quartered if large

2 tbsp olive oil

1.3l vegetable stock

100ml cream (single, whipped or double will do)

a very small handful of sage leaves (say 6), finely chopped (optional)

Method

Preheat the oven to 200C.  Toss the parsnips and shallots with the oil in a roasting tin and season.  Cover with foil and roast for 30 mins.  Remove the foil, stir well and roast for a further 15 mins, stirring halfway, until golden.

Place the vegetables and their juices into a pan with the vegetable stock.  Bring to boil and then simmer gently for 10-15 mins.  Remove from the heat and blend with the cream until very smooth (I found it also needed to go through a seive).

Season and reheat, adding a little more stock or water if needed.  When ready to serve, sprikle over a tiny bit of sage if liked.

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