Roast Parsnip Soup

The giant scoop is loose again run for your lives

Here is an easy first course. Or double everything for a main.

Roast Parsnip Soup

• 3/4 lb parsnip peeled and cut into large chunks
• 1/2 lb carrots peeled and cut into large chunks
• 2 tbsp chopped fresh rosemary
• 1 tbsp coriander seeds
• 1 leak chopped small
• 1/2 lb potato peeled and cut into small dice
• 3 cloves garlic minced
• 8 cups chicken stock
• Fresh parsley
• Salt/pepper

Mix parsnips and carrots with olive oil, spices. salt and pepper and mix well. Place on roasting sheet and roast at 400 degrees until browned, about 30 minutes. In a large pot heat 2 tbsp olive oil and saute leeks until tender over medium heat. Add garlic and cook until fragrant then add potatoes. Turn heat to low cover and sweat for five minutes. Stir and sweat five minutes more. add roast vegetables, mix well, then add stock and deglaze pan. Bring to a boil then simmer until all vegetables are soft. Puree and add more stock to thin to desired thickness. Serve with fresh bread and sprinkled with parsley.