Roasted parsnip and parmesan soup with hot thyme scones

Roasted parsnip and parmesan soup with hot thyme scones
  • Serves icon Serves 4-6
  • Time icon Hands on time 30 mins, plus 50 mins cooking time

This creamy soup is great as a starter, but just as good for a comforting supper in front of the fire.

Nutrition: per serving

Calories
516kcals
Fat
26.2g (13.5g saturated)
Protein
13.9g
Carbohydrates
47.9g (9.6g sugars)
Fibre
12g
Salt
1.6g
Calories
516kcals
Fat
26.2g (13.5g saturated)
Protein
13.9g
Carbohydrates
47.9g (9.6g sugars)
Fibre
12g
Salt
1.6g

BASED ON 6

Ingredients

  • About 1.2kg medium or small parsnips (750g prepared weight)
  • 2 tbsp extra-virgin olive oil
  • 50g freshly grated parmesan
  • 15g butter
  • 1 medium onion, finely chopped
  • 1 tbsp plain flour, plus extra for dusting
  • 1.25 litres good quality chicken stock (preferably homemade)
  • 4 tbsp double cream
  • Fresh thyme leaves to garnish

For the hot thyme scones

  • 50g self-raising flour, plus extra to dust
  • 175g wholemeal or brown self-raising flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 50g butter, chilled and cut into small pieces, plus extra to serve
  • 1 tbsp fresh thyme leaves
  • 1 medium free-range egg
  • 2 tbsp Greek yogurt, full-fat natural yogurt or soured cream
  • About 100ml whole milk
  • 1 tbsp finely grated parmesan

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Trim the parsnips, then peel and cut them lengthways in half or into quarters depending on their size. Drop them into a pan of boiling salted water, bring back to the boil, then cook for 4-5 minutes until just tender. Drain well, then put into a roasting tin and toss with the olive oil. Sprinkle with half the parmesan, then roast for 25-30 minutes until lightly golden brown. Remove from the oven and set aside. Turn the oven up to 220°C/fan200°C/gas 7.
  2. Melt the butter in a large pan over a low heat, stir in the onion, cover and cook over a low heat for 10 minutes until very soft. Uncover, stir in the flour and cook gently for 1 minute. Gradually stir in the stock, add the roasted parsnips and any toasted cheesy bits from the bottom of the roasting tin, then bring to the boil. Cover and simmer for 10 minutes.
  3. Meanwhile, make the scones. Sift the flours, baking powder and salt into the bowl of a food processor, add the butter and whizz until the mixture looks like fine breadcrumbs. Tip into a mixing bowl, stir in the thyme leaves and make a well in the centre of the ingredients. Break the egg into a measuring jug, add the yogurt or soured cream and make the mixture up to 160ml with the milk. Beat together with a fork and pour all but the last teaspoon into the well. Mix everything together briskly with a table knife into a soft, slightly sticky, dough.
  4. Turn out onto a lightly floured work surface, then quickly and gently shape into a 15cm round. Lift onto a non-stick baking sheet, lightly dusted with flour, then brush with the remaining milk and egg mixture. Score the top into 6 wedges with a sharp knife. Sprinkle with the parmesan, then bake for 15-20 minutes until cooked through and golden brown.
  5. Leave the soup to cool slightly, then liquidise, in batches if necessary, with the remaining 25g parmesan until smooth. Work through a sieve back into a clean pan, then taste, season and reheat gently. Stir in the cream, garnish with thyme leaves and serve with hot buttered wedges of scone.

delicious. tips

  1. The roasted cheesy parsnips made in step 1 also make an excellent side dish for a roast.
    You can freeze the soup once it has cooled, but the scones are best eaten hot, straightaway after baking.

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