Roasted Apple Parsnip Soup
A recipe by Monica Lo of Sous Weed
6 large garlic cloves, skin on
4 large parsnips, peeled
1 apple, cored and quartered
1 yellow onion, quartered
2 Tbsp extra virgin olive oil
2 Tbsp butter
½ tsp salt
1 can white beans, drained and rinsed
6 cups vegetable broth, divided
1 Tbsp lemon juice
Parsnip chips, optional
Cracked black pepper
Finishing salt, like Maldon
Pot d’Huile Olive Oil, for drizzling
Preheat oven to 400ºF. On a large sheet pan, toss garlic cloves, parsnips, apple, onion in olive oil until lightly coated. Sprinkle with salt and add chunks of butter. Roast for 45 minutes, until tender.
Remove from heat and put in blender with white beans and 2 cups of vegetable broth. Blend until smooth.
Pour vegetable puree into a stockpot over medium-high heat and add the last 4 cups of vegetable broth and lemon juice. Stir until uniform. Bring to a boil and immediate turn the heat to low to simmer, stirring frequently. Feel free to add more water if the mixture is too thick.
Salt to taste before serving. Ladle soup into bowls and top with fried shallots, fried garlic, parsnip chips, cracked black pepper, finishing salt, and a healthy drizzle of Pot d’Huile Olive Oil. Serve immediately.