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
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)
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.