- 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
- sage flowers, optional, To serve
Lemon and sage butter
- 80 gm cold butter, coarsely chopped
- ¼ cup sage leaves (loosely packed)
- of 1 lemon, Juice
- 1Preheat 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.
- 2Meanwhile, 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.
- 3Meanwhile, 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.
- 4Serve soup hot, scattered with sage leaves and flowers and drizzled with lemon butter.
Drink Suggestion: A good old-fashioned buttery chardonnay. Drink suggestion by Max Allen