Roasted Parsnip Apple And Ginger Soup
Posted for zaar world tour 2005. this is served at bewley's cafe in dublin which is a favorite spot for shoppers and trinity college students. this soup remains a favorite. from a cookbook called the new irish table. i have not tried this yet. (the orange juice was a recent addition.)
Steps
Preheat oven to 350 fahrenheit.
In a metal roasting pan , combined parsnips , apples and ginger.
Add oil , toss to coat and cover with aluminum foil.
Cook for 20 minutes.
Stir , then cook uncovered for an additional 20 minutes or until vegetables are lightly browned and tender.
In a large soup pot , melt the butter over medium heat.
Add the leek , celery , onion and potatoes.
Cook for 4-5 minutes , or until slightly tender.
Add the parsnip mixture , broth and orange juice.
Reduce heat to low , cover , and cook for 30 minutes , or until all vegetables are soft.
Transfer to a blender or food processer in batches and process until smooth.
Return the puree to the soup pot.
Stir in half-and-half and season with salt and pepper.
Cook over medium heat to heat through.
Ladle soup into bowls and garnish with a tablespoon of creme fraiche.
Ingredients
parsnips, granny smith apples, fresh ginger, olive oil, unsalted butter, leek, celery, onion, potatoes, vegetable broth, orange juice, half-and-half, salt & freshly ground black pepper, creme fraiche