* 1 lb or (~4-5 medium-sized parsnips) * 1 large carrot * 1 large leek * 1 celery stalk * 1/2 cup white wine * 3 cloves of garlic, peeled * 5 sprigs of thyme * 3 sprigs of rosemary (optional) * 2 bay leaves * 4-5 cups chicken stock * 1/4 teaspoon pepper * 1/3 cup heavy cream * Salt to taste
**Instructions:**
1. Preheat the oven to 400F. 2. Wash, peel, and chop the parsnips and carrot into 1-inch pieces. Cut the leeks in half lengthwise and wash well between the layers (sediment likes to hide there); but be careful not to peel them apart, you want the halves to be whole when you put them on the baking sheet. Last, chop the celery into 1-inch pieces as well. 3. Place your prepared veggies (parsnips, carrot, leeks, celery, and garlic cloves) onto a baking sheet with sprigs of thyme, rosemary, and bay leaves. Salt generously and drizzle on 3-4 tablespoons of olive oil before tossing to coat. 4. Place the mixture into the oven and roast for 35-40 minutes or until you see brown edges. 5. At this point, you can add the roasted veggies (minus the herbs), 4 cups of chicken stock, 1/2 cup of white wine, and 1/4 teaspoon of pepper in the blender and blend until smooth. 6. Next, place a large pot over medium-low heat and add in the pureed veggies. Let this simmer on medium-low for about 10 minutes to cook out the alcohol in the wine. (Add more chicken stock if it’s too thick). 7. Then add in the heavy cream and cook for another 15 minutes on medium-low, 30 minutes if you aren’t in a rush. 8. Salt to taste and serve with a warm piece of delicious bread. Enjoy!
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Recipe link: [https://sowthetable.com/roasted-parsnip-soup/](https://sowthetable.com/roasted-parsnip-soup/)
**Ingredients:**
* 1 lb or (~4-5 medium-sized parsnips)
* 1 large carrot
* 1 large leek
* 1 celery stalk
* 1/2 cup white wine
* 3 cloves of garlic, peeled
* 5 sprigs of thyme
* 3 sprigs of rosemary (optional)
* 2 bay leaves
* 4-5 cups chicken stock
* 1/4 teaspoon pepper
* 1/3 cup heavy cream
* Salt to taste
**Instructions:**
1. Preheat the oven to 400F.
2. Wash, peel, and chop the parsnips and carrot into 1-inch pieces. Cut the leeks in half lengthwise and wash well between the layers (sediment likes to hide there); but be careful not to peel them apart, you want the halves to be whole when you put them on the baking sheet. Last, chop the celery into 1-inch pieces as well.
3. Place your prepared veggies (parsnips, carrot, leeks, celery, and garlic cloves) onto a baking sheet with sprigs of thyme, rosemary, and bay leaves. Salt generously and drizzle on 3-4 tablespoons of olive oil before tossing to coat.
4. Place the mixture into the oven and roast for 35-40 minutes or until you see brown edges.
5. At this point, you can add the roasted veggies (minus the herbs), 4 cups of chicken stock, 1/2 cup of white wine, and 1/4 teaspoon of pepper in the blender and blend until smooth.
6. Next, place a large pot over medium-low heat and add in the pureed veggies. Let this simmer on medium-low for about 10 minutes to cook out the alcohol in the wine. (Add more chicken stock if it’s too thick).
7. Then add in the heavy cream and cook for another 15 minutes on medium-low, 30 minutes if you aren’t in a rush.
8. Salt to taste and serve with a warm piece of delicious bread. Enjoy!
Looks yummy and warm!