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Roasted parsnip-garlic soup

Serves 4 Servings
Serves 4 Servings


  • 1 pound parsnips, peeled, 1/2-inch dice
  • 1 head garlic, cloves peeled and left whole
  • 2 head large onions, 1-inch dice
  • 3 stalk celery, 1-inch pieces
  • 1/2 cup gosling
  • 1 cup chicken stock, hot
  • 8 cup crostini from baguette
  • Preparation

    Baking Directions:

    Preheat oven to 350 degrees.

    On rimmed baking sheet, combine parsnips, garlic, onion and celery with canola oil to lightly coat.

    Season with salt and pepper and roast until well-colored, about 30-40 minutes.

    Have large pot over high heat and add vegetables.

    Deglaze pot with rum, add chicken stock and bring to a simmer.

    In batches, transfer contents of pot to blender and blend until smooth.

    Be sure to remove middle section of lid and vent by holding a thick, folded kitchen towel over hole in lid, allowing steam to escape.

    Transfer contents to pot, check for flavor and season if necessary.

    Add butter to finish.

    Garnish servings with chopped chives and crostini.

    Recipe Tags