Author Notes
Warming and seasonal, this soup hits the subtle balance on the palate between sweet and savory with a hint of spice. —Asha
Ingredients
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1 cup
parsley root, peeled and chopped
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1 cup
lady apples, cored and quartered
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2
shallots, diced
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5 pieces
garlic cloves, minced
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4 sprigs
thyme
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1 teaspoon
chili flakes
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2 cups
water/vegetable stock
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1 pinch
Maldon Salt
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1 pinch
pepper
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2 tablespoons
Olive oil
Directions
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Toss the parsley root and lady apples in oil, salt and chili flakes. Pour into a roasting pan. Tuck in the sprigs of thyme between the chunks. Cover the pan with foil and roast in a pre-heated oven at 400F for about 15 minutes till everything is soft but not mushy.
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Meanwhile, heat oil in a heavy bottomed pan and toss the garlic in it for a couple of minutes till its fragrance is released. Saute the the shallots until soft. Add in the roasted veggies along with the release fluid. Add water/stock and bring to a boil. Lower heat to let the soup simmer for 10 minutes.
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Process the soup into a smooth puree. Bring the soup back to a boil and adjust the liquid content for needed consistency. Serve the soup with a dash of good olive oil and a sprinkling of chili flakes for just a touch of heat.
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