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
1.Preheat the oven to 200°C, gas mark 6. Toss the parsnips and shallots with the oil in a roasting tin; season. Cover with foil and roast for 30 minutes. Remove the foil, stir well and roast for a further 15 minutes, stirring halfway, until golden.
2. Set the roasting tin over a medium heat, add the stock and bring to the boil. Simmer gently for 10-15 minutes. Transfer to a blender with the cream and blitz in 2-3 batches until very smooth. Season and reheat gently in a large pan, loosening with a little extra water, if needed.
3. Melt the butter in a small pan over a low heat. Heat until it begins to bubble and turns a shade darker, then spoon off and discard the largest white milk solids. The butter should begin to smell nutty. Add the garlic and sage and fry very gently for about 2-3 minutes, until the garlic just begins to brown lightly and the sage shrivels. Serve the soup in warmed bowls with the garlic and sage butter spooned over.
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