Roasted Parsnip and Cauliflower Soup with Buttered Croutons
Roasted parsnips and cauliflower are blended with chicken stock, spices and cream to make a rich and tasty soup perfect for the chilly weather.
fresh chopped rosemary divided
cracked black pepper
For The Croutons!
small diced sourdough cubes
Preheat your oven to 375 degrees F.
Peel the parsnips slicing off the top root part.
Cut the parsnips into small slices and transfer to a bowl with the cauliflower florets.
Add the olive oil and 2 tablespoons of chopped rosemary and garlic and toss well to cover all the vegetables in oil.
Dump the mixture onto a large baking tray and roast in the oven for 60 minutes and the vegetables are soft when pierced with a knife.
Transfer the vegetables and crispy bits from the pan to a blender or food processor.
Add the stock and blend until smooth.
Pour the blended mixture into a pot and add the milk and cream.
Warm over a low-medium heat but do not simmer or boil.
Add the tarragon, salt, pepper, remaining rosemary and nutmeg and stir.
Let the soup warm while you make the croutons, stirring every so often.
In a small saucepan melt the butter and add the diced sourdough pieces and rosemary.
Cook over a medium heat tossing until they start to turn a golden brown and are crispy.
Taste the soup and season if desired. If you prefer the soup thinner, add some more milk or stock and stir well.
Serve in bowls with some of the croutons on top.