I did not feel very inspired about this soup as I am not a big fan of parsnips, but the taste ended up being absolutely incredible. Rich, velvety, slightly sweet. My frugal soul did not want to waste anything leftover, but this will be a soup that in future I will make by choice.
Parsnip and Roasted garlic soup.
2 large parsnips, peeled and sliced lengthways
2 large ribs of celery diced
1 medium onion diced
1 whole bulb of garlic
2 medium potatoes peeled and diced
Heat the oven to 200 degrees. Put the sliced parsnips and the entire unpeeled bulb of garlic onto a baking tray and cook for 45 minutes, taking care not to burn the parsnips. Dice and the other vegetables and saute over a low heat in the olive oil.
When the 45 minutes are done, put the parsnips into the soup and cut the bulb of garlic in half lengthways. When cool, press the roasted garlic out of their skins into the soup. Simmer for 15-20 minutes, cool and blend, adding more water if necessary and salt and pepper to taste. This was delicious with a dollop of creme fraiche on the top.