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Roast garlic and parsnip soup with lemon butter and sage

You'll need

3 garlic heads 60 ml (¼ cup) olive oil 20 gm butter 1 onion, finely chopped 1.5 litres (6 cups) chicken stock 1.2 kg parsnips (about 6), cores removed, coarsely chopped 250 ml (1 cup) pouring cream 2 tbsp lemon juice, or to taste To serve: sage flowers, optional   Lemon and sage butter 80 gm cold butter, coarsely chopped ¼ cup (loosely packed) sage leaves Juice of 1 lemon


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • Serve soup hot, scattered with sage leaves and flowers and drizzled with lemon butter.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A good old-fashioned buttery chardonnay.

Featured in

Jun 2011

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