Creamy Roasted Parsnip Soup Tarifi

Malzemeler

• 2 pounds parsnips, peeled and cut into 1/2 inch pieces3 carrots, peeled and cut into 1/2-inch pieces1 tablespoon olive oilsea salt and ground black pepper to taste1 large onion, diced3 stalks celery, diced1 tablespoon butter1 tablespoon brown sugar3 cloves garlic, minced1 teaspoon ground ginger0.5 teaspoon ground cardamom0.5 teaspoon ground allspice0.5 teaspoon ground nutmeg0.25 teaspoon cayenne pepper4 cups chicken stock1 cup whole milk0.5 cup heavy cream

Hazırlanışı

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
3. Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
4. Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes. Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
5. Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
6. Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Pour blended soup into a clean pot.
7. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

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