500 g parsnips, peeled & trimmed 1 lb
15 ml olive oil 1 tbsp
1/2 medium onion, coarsley chopped 1/2
2 celery ribs, coarsely chopped
1 leek (white & pale green parts only), coarsley chopped
1.125 L chicken broth 4 1/2 cup
175 ml heavy cream 3/4 cup
10 ml brown sugar, lightly packed 2 tsp
salt & pepper to taste
chives, chopped to garnish
Preheat oven to 350 F (180 C). In a shallow baking pan; toss parsnips with 1/2 tablespoon (7 ml) oil to coat; arrange in one layer. Roast parsnips in middle of oven, turning occasionally for 30 minutes.
In a bowl; toss onion, celery and leek with remaining 1/2 tablespoon (7 ml) oil and add to parsnips. Return pan to oven and roast vegetables, stirring occasionally; 30 minutes or until golden. Cool vegetables slightly and chop parsnips coarsely.
In a large saucepan; simmer broth with vegetables covered for 20 minutes. In a blender; puree mixture in batches with cream (use caution when blending hot liquids) and transfer soup to cleaned saucepan. Stir in brown sugar, salt and pepper. Garnish with chopped chives.
Serves 4