Maple Roasted Parsnip Soup with Fried Shallots & Devil’s Rock Blue Cheese

Posted On December 20th, 2014 Author Lia Rinaldo

Maple Roasted Parsnip Soup with Fried Shallots & Devil's Rock Blue Cheese
Inspiration from here & here. Serves 8, or two for many fine little meals & lunches.

1lb whole carrots, peeled, sliced into matchsticks
1lb parsnips, peeled, sliced into matchsticks
1 onion, peeled, sliced into wedges
1 head of garlic, mostly peeled leave a little of the skin on to hold the head, top sliced off
3 tbsp olive oil
2 tbsp pure maple syrup
1 tbsp whole grain mustard
1 tsp dry thyme
sea salt & freshly cracked black pepper
6 cups vegetable or chicken stock
1/2 cup whipping cream
2 tsps cider vinegar
2 tbsp chopped fresh parsley
2 medium-sized brown shallots
Vegetable oil, for frying
A few pieces of your favourite blue cheese, in this case I used the lovely Devil's Rock Creamy Blue Cheese

1. Roast the vegetables. Preheat oven to 400 degrees. Oil a large baking sheet or pan. Add the prepared carrots, onions, whole garlic and parsnips to a bowl. In a smaller bowl, stir together the oil, maple syrup, mustard and thyme until well combined. Drizzle most of the mixture over the vegetables, reserving about 1/4 of it for later. Toss the vegetables to coat and spread them out into a single layer on the baking sheet. Season generously with sea salt and freshly cracked black pepper. Ensure garlic is rubbed with a little extra oil. Roast for 15 minutes. Stir and turn the vegetables, add remaining maple mixture. Roast another 15-20 minutes or until tender and caramelized on the edges.

2, Start the soup. Squeeze pulp from garlic halves into large saucepan and discard skin. Add all roasted vegetables, stock and 2 cups water; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. In batches in blender, purée soup until smooth. Add cream and vinegar; bring to simmer.

3. Fry the Shallots. Peel the shallots and slice very thinly into rings. Fill a large frying pan to about 3cm deep with vegetable oil. Bring to a medium heat. To test, drop a tiny sliver of shallot into the oil. It should bubble, but not burn immediately. If it doesn’t bubble, allow the oil to heat a bit further. Separate the shallot rings, and place them in the oil. Fry, stirring, for about 5 minutes or until they are dark golden brown and crisp. Drain on a paper towel.

4. Serve. Ladle into warmed bowls; garnish with parsley, fried shallots and cheese. Open a bottle of wine that reminds you of summer.

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