Roast garlic and parsnip soup with lemon butter and sage

Name: Roast garlic and parsnip soup with lemon butter and sage
Total time: 1 h 25 min
Yield: Serves 6
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; 80 gm cold butter, coarsely chopped; ¼ cup sage leaves (loosely packed); Juice of 1 lemon

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

Jun 16, 2011 6:55am

By Alice Storey & Emma Knowles

Serves 6
25 mins preparation
1 hr cooking plus cooling

Roast garlic and parsnip soup with lemon butter and sage

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.