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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

By Alice Storey & Emma Knowles
  • 25 mins preparation
  • 1 hr cooking plus cooling
  • Serves 6
  • Print
Roast garlic and parsnip soup with lemon butter and sage


  • 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


  • 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.


Drink Suggestion: A good old-fashioned buttery chardonnay. Drink suggestion by Max Allen