Parsnip Soup Recipe

  1. Cut parsnips, onions and carrots into large pieces. Puts vegetables in a baking dish with rosemary and garlic. Pour olive oil on top.
  2. Roast in the oven for 40-45 minutes until the vegetables are soft. In the middle of cooking overturn. When the vegetables are ready, remove the rosemary and garlic with the peel and put back into shape.
  3. Mix the vegetables with broth and grind using a blender to puree the state. Pour the soup into a large saucepan, add cream, salt and pepper.
  4. Gently heat the soup in bowls and serve with crusty baguette.