This is a nourishing, comforting soup with a depth of flavour thanks to the roasted garlic, apple, and mustard. With an elegant simplicity, this soup is welcome at both a fancy dinner party and a weeknight meal with the family.
Creamy Roasted Garlic and Parsnip Soup
- 1 1/2 lbs parsnips, peeled and roughly chopped
- 5 sprigs of frehs thyme, or 1/2 tsp dried thyme leaves
- 3 Tbsp canola oil, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large head of garlic
- 2 Tbsp salted butter
- 1 large onion, diced
- 1 apple, peeled and diced
- 5-6 cups low-sodium chicken broth or vegetable broth
- 1 Tbsp grainy mustard
- 1/4 tsp dry mustard powder
- 1/3 cup whipping cream, plus more for garnish
- 1 Tbsp maple syrup
- 1/4 cup shredded sharp cheddar cheese, for garnish
- chopped thyme leaves, for garnish
- Preheat the oven to 400°F (200°C).
- Place the chopped parsnips and thyme leaves in a large bowl. Stir in 2 1/2 tsp canola oil and sprinkle with the salt and pepper. Toss to coat well. Transfer the parsnips to a parchment-lined baking sheet, being sure to scrape all of the oil out of the bowl. Spread in a single layer.
- Remove any extra papery outer layers of the garlic bulb, leaving the skins of the individual cloves of garlic intact. Cut about 1/4 inch from the top of the bulb to expose the tips of the cloves. Place the garlic, cut side up, onto a square of aluminum foil and drizzle with the rest of the canola oil. Close up the foil, creating a little tent, and place on the same baking sheet as the parsnips. Roast the parsnips and garlic for about 30-35 minutes, turning the parsnips halfway through. The parsnips should be tender and the garlic soft and pasty.
- While the parsnips roast, melt the butter in a Dutch oven over medium-high heat. Add the onion and sauté for 5 minutes, until softened. Stir in the apple and cook for a few minutes longer, until the onions are lightly browned. Depending on timing, you may have to turn your pot off while you wait for the parsnips to finish cooking.
- When the parsnips are finished roasting, remove the thyme sprigs and add the parsnips to the pot. Let the garlic cool for about 5 minutes then squeeze it out of the bulb and into the pot. Pour in 5 cups of chicken broth, and the mustard. Bring to a boil, then cover, turn the heat to medium-low and simmer for 15 minutes.
- Remove the pot from the heat and use an immersion blender to purée the soup until it’s smooth. Alternatively, you can do this in a blender as well, in 2-3 batches.
- Pour in the cream and maple syrup. If the soup is too thick, add more chicken broth. Season the soup with additional salt and pepper, if needed. Garnish with a drizzle of cream, shredded cheddar and thyme leaves.