Roast Shallot and Parsnip Soup with Browned Sage Butter
by Waitrose Magazine
Ingredients
450g parsnips, thickly sliced
200g shallots, halved (or quartered if large)
2 tbsp olive oil
1.3 litres fresh vegetable stock
100ml single cream
50g unsalted butter
1 large garlic clove, sliced
8 small sage leaves
I love getting home from work to my fruit and veg bag full of fresh, organic produce, the surprise of ingredients has got me perusing my cook books again! Thank you,
— Laura, Heeley
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