Roast garlic and parsnip soup with lemon butter and sage

Australian Gourmet Traveller recipe for roast garlic and parsnip soup with lemon butter and sage

Serves 6

Prep

25M

Cook

Total

1H 25M

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Ingredients

3 garlic heads

60 ml olive oil (¼ cup)

20 gm butter

1 onion, finely chopped

1.5 litres chicken stock (6 cups)

1.2 kg parsnips (about 6), cores removed, coarsely chopped

250 ml pouring cream (1 cup)

2 tbsp lemon juice, or to taste

To serve: sage flowers, optional

Lemon and sage butter

80 gm cold butter, coarsely chopped

¼ cup sage leaves (loosely packed)

Juice of 1 lemon

Method

Main

1.Preheat oven to 180C. Place garlic on a large sheet of foil, drizzle with 20ml olive oil and wrap to enclose. Place on an oven tray and roast until very tender (30-35 minutes). Set aside to cool. When cool enough to handle, squeeze garlic from skin (discard skin) and set aside.

2.Meanwhile, heat butter and remaining olive oil in a large saucepan over medium heat, add onion and stir occasionally until tender (6-8 minutes). Add stock and parsnip, bring to the boil, cover and simmer until parsnip is very tender (45 minutes-1 hour). Add garlic and cream and purée with a hand-held blender until smooth (add a little water if necessary to reach required consistency). Season to taste with sea salt, freshly ground pepper and lemon juice, set aside, keep warm.

3.Meanwhile, for lemon and sage butter, heat butter in a frying pan over medium heat until foaming. Add sage and fry until crisp (1-2 minutes), quickly transfer leaves with a slotted spoon to a plate lined with absorbent paper, add lemon juice to pan, remove from heat.

4.Serve soup hot, scattered with sage leaves and flowers and drizzled with lemon butter.