In a pan, add the vegetable stock, onion and roasted parsnips and cook for about 15 minutes until the onion is soft. Healthy Roasted Tomato and Red Pepper Soup, peel and cut the parsnips, toss with olive oil, season with salt and pepper and arrange on a baking tray in one layer, bake at 200 degrees Celsius (390 Fahrenheit) for 20-30 minutes until tender –  the time depends entirely on how thin/thick the parsnips are cut, peel and chop an onion, and add it to a pan together with the roasted parsnips, add the stock/broth and leave to cook with the lid on for about 15 minutes or until the onion is tender, add the milk, parmesan and seasoning, and leave to simmer for a further 2 minutes, then either use a hand blender or blitz it in a kitchen aid to the desired consistency, return to the heat, and leave to bubble it away for 1-2 minutes, then turn the heat off. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Divine theme by Restored 316. All rights reserved. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Parsnips are delicious and interesting, and they absolutely deserve our attention.Despite the fact that they're usually eaten just once or twice in winter, or else brought to the Thanksgiving table where they are lost in a cornucopia of side dishes, these hearty root vegetables have serious culinary backbone. © 2020 Discovery or its subsidiaries and affiliates. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. https://www.greatbritishchefs.com/recipes/lettuce-soup-recipe Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. * Percent Daily Values are based on a 2000 calorie diet. Add the chicken stock and simmer, uncovered, for 20 minutes. Working in batches if necessary, transfer broth and vegetables to a blender and blend, starting at … tablespoon of the olive oil and toss with about ¼ teaspoon salt When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. 1 tablespoon chopped parsley leaves, plus more for garnishing, 1 tablespoon chopped chives, plus more for garnishing, 2 teaspoons chopped tarragon leaves, plus more for garnishing, Sign up for the Recipe of the Day Newsletter Privacy Policy, Gluten-Free Stir-Fried Chicken in Lettuce Cups, Gluten-Free Roasted Garlic and Herb Gravy. Peel and slice the parsnip, add to the onions to the pan and fry for another 3-5 … Heat olive oil over medium-low heat in a large saucepan. Add the chicken stock and simmer, uncovered, for 20 minutes. Copyright 2020-My Gorgeous Recipes - All Rights Reserved. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. The pale parsnip is so much more than a carrot with the color photoshopped out of it. https://www.mygorgeousrecipes.com/roasted-parsnip-soup-recipe Heat olive oil over medium-low heat in a large saucepan. Preheat the oven to 200 degrees C (390 Fahrenheit).