Roasted Parsnip and Smoked Garlic Soup

Soup

I’ve recently returned to Bristol after a restorative and relaxing break visiting my parents in the countryside of Devon and Cornwall. The silence and peace that being a good twenty minutes from the nearest major road affords was much needed. It was lovely to spend time with family, and in my mind, there is too much talk of Christmas being about stuff, rather than people. That being said, carefully chosen presents are always appreciated. My stocking seemed to mostly contain food and food related items, including, of all things, smoked garlic. It was heavily wrapped in newspaper, so as to stop the pungent aroma permeating everything around it. I’m sure this is the modern, Ottolenghi version of a satsuma.

Garlic

Another memorable part of my Chirstmas was visiting my uncle and his family on Boxing Day. We turned up at 5pm, at which point there had been a good three hours of alcohol consumption already. My Mum and I proceeded to neck back the Prosecco at quite a rate, in a feeble (and futile) effort to catch up. When the general level of inebriation reached its peak, there was a particularly hilarious incident that stemmed from the suggestion of karaoke. It was then decided that we didn’t have a microphone, and so must find the requisite stand-in. This led to my uncle foraging through the salad drawer of the fridge to find suitable phallic-shaped vegetables to use as microphones. This included a parsnip, a carrot, a courgette, and, in a moment of desperation, a Romaine lettuce leaf. These were laid out on a tray for the unwitting karaoke performers to make their selection from. There was “Rocking around the Christmas tree” sung into a parsnip, and my personal favourite, ‘Rudolph the Red-nosed Reindeer” with the help of a long red pepper.

Roasting

Lots of food writers talk about how food can evoke memories. Diana Henry, for example, enthuses about how gooey cow’s milk cheeses take her back to snowy seasons in the Swiss Alps, scraping the cheese off slates with spoons whilst sitting by a roaring fire. The connection between the vegetable karaoke and this soup is slightly more tenuous, but I still had to suppress a chuckle as I was peeling the parsnips. The creaminess of the parsnips works well with the pungent hit of smoked garlic. If you can’t get smoked garlic (find your nearest fancy deli and it should have it), just use regular garlic. I think this recipe sums up my Christmas break rather well: wonderfully foodie stocking presents and parsnip microphones.

Soup 2

4 parsnips (about 2 kg)

2 white onions

6 cloves of smoked garlic

vegetable stock

olive oil

A few leaves of flat leaf parsley to serve (optional)

 

Preheat the oven to 200C. Top and tail the parsnips, then peel them and chop into chunks. Peel and chop the onions into slices, then put both into a roasting dish. Prise the garlic cloves away from the bulb, keeping the papery skin on the cloves, and add them to the roasting dish. Drizzle 2 tbsp olive oil over the whole lot, then roast for 45 minutes, stirring half way through, until the edges of the vegetables are charred and the parsnips are relatively soft.

Pop the garlic cloves out of their skins and put them in a pan along with the roasted parsnips and onions. Cover the whole lot with veg stock and simmer for 10 minutes. Remove from the heat and blitz with a hand blender until smooth.

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