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50 g (2 oz) Country Life British Unsalted Butter
750 g (1 lb 6 oz) parsnips, chopped roughly
2 tbsp honey
1 litre (1 pt 15 fl oz) chicken or vegetable stock
4 tbsp double cream
2 tbsp chopped flat-leaf parsley
Preheat oven to 200 C, 400 F or gas mark 6.
Place butter in an ovenproof dish or baking tin and heat until melted. Add parsnips and turn to coat. Roast for 30 to 35 minutes, turning once half way through. Stir in honey and roast for a further 10 minutes.
Place roasted parsnips in a pan with stock, bring to boil and simmer for 10 minutes. Pour soup into a blender and process until smooth. Season to taste, return to pan and stir in 300 ml (11 fl oz) boiling water and cream. Heat through gently. Serve topped with parsley.
© Country Life is guaranteed 100 per cent British butter.
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