How To Make Roasted Parsnip Soup

The parsnips aren’t actually roasted; they’re shallow fried to a deep golden brown on the hob, which gives them the same colour and flavour as parsnips baked in the oven. As usual, quantities don’t have to be precise, so buy any largish pre-packed bag of parsnips or a couple of pounds (about 1 kg) of loose ones. Parsnips are especially cheap around Christmas until the end of January when they’re in season.

1. Step 1:

   Roughly chop the onion and fennel, including the green leafy bit at the top; peel and chop the parsnips into chunks and cut the lemon into quarters, removing the pips and pithy bit in the centre.

2. Step 2:

   Melt some margarine in a large saucepan – you could use butter but because the soup is quite rich you may as well use a lighter fat – and add the parsnips, onion, fennel, crushed garlic, lemon

3. Step 3:

   Fry the vegetables on high for about 10 minutes until the parsnips are golden and ‘roasted’.

4. Step 4:

   Pour on the chicken stock and milk, stirring well, bring to the boil and simmer for about half an hour.

5. Step 5:

   Allow the soup to cool just a little, then remove the lemon quarters, whisk in some instant mashed potato to get the consistency you want (while the soup is still warm), then blend in a liquidizer or food processor.

6. Step 6:

   Adjust the consistency of the soup if necessary with a little more instant mash and season with salt, pepper and more lemon juice.

7. Instant mashed potato is a great thickener for soups, stews and some sauces.