June 26, 2015 § 66 Comments
We sat down to an autumn dinner in the spring! I love a delicious soup any time of the year and having a head of cauliflower and three large parsnips in the refrigerator for the past two weeks was all the influence needed to put this soup together. And of course for my friends living in the Southern Hemisphere, timing for this soup may be just right.
While the parsnips were roasting in a hot oven with melted butter and a little brown sugar, the cauliflower was simmering on the stove in vegetable stock. Rather than roast the cauliflower I prefer to simmer the cauli-florets in broth with finely diced shallots. The pungent cruciferous flavor mellows in the broth and the shallots add lovely flavor.
After the cauliflower is tender, roughly blend into a delicious soup and top with caramelized parsnips and chives.
I n g r e d i e n t s
- 1 cauliflower, broken into florets
- 2 large shallots, finely diced
- 2 tablespoons olive oil
- 6 cups vegetable stock
- sea salt & pepper
- 2 large parsnips, peeled and cut into rounds
- 4 tablespoons butter, melted
- 1 heaping tablespoon brown sugar
- fresh chives for garnish
Preheat the oven to 350°F. In a large dutch oven heat the olive oil on medium heat. Add the shallots and cook until aromatic. Add the cauliflower and push it around the pot to coat with oil/shallots. Add the stock and turn up the heat to high. Bring to a boil and reduce heat to medium. Continue a slow boil until cauliflower is tender.
In the meantime, melt the butter and stir in the brown sugar. Add the parsnips and butter/sugar mix into a bowl and toss to coat well. Place onto a roasting pan, cover with foil and roast in the oven for 2o minutes. Remove foil, stir and place back in the oven for 20 minutes until brown and caramelized.
When cauliflower is tender and ready, whizz with a hand blender until desired consistency is met. Season with salt and pepper and serve with caramelized parsnips and snippets of fresh chives on top.