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Roasted Carrot and Parsnip Soup

INGREDIENTS

1. 1pound carrots, peeled and cut into 1/2-inch rounds
2. 1/2pound parsnips, peeled and cut into 1/2-inch rounds
3. 1yellow onion, quartered
4. 5tablespoons olive oil
5. kosher salt and pepper
6. 1/2baguette, cut into 16 thin slices

DIRECTIONS

1. Heat oven to 400° F.
2. In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1½ teaspoons salt, and ¼ teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
3. Meanwhile, arrange the bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.
4. Transfer the vegetables to a blender and purée with 3 cups water, adding more water if necessary, ¼ cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.

With Love

Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.