Sips and Soups 2017 - Roasted Cauliflower and Parsnip Soup

Roasted Cauliflower and Parsnip Soup with Fresh Parsley Oil

Ingredients

• 3 Cups Chopped Cauliflower
• 1-2 Medium to Large Parsnips
• ½ Cup Chopped Carrots
• ½ 1 medium to large sweet onion
• 36oz Vegetable Stock
• Salt
• Pepper
• Olive Oil
• Fresh Parsley

Directions

1. Preheat your oven to 425°
2. Add a little olive oil to a large sheet pan or baking dish, you may need to use 2
3. Add all your vegetables to the sheet pan and distribute evenly, place in the oven and roast for approximately 30-45 minutes.  You want to ensure all the vegetables are cooked through and have begun to brown a bit, try to avoid burning them.
4. Once the vegetables are done, remove them from the oven and let cool for 5-10 minutes.
5. Scoop your vegetables into a blender or food processor filling approximately to the fill line.  Pour vegetable stock over the vegetables to just cover them and blend until smooth, approximately 3-5 minutes. 
6.  Add the puree to an appropriately sized soup pot on medium heat.
7. Continue this until all vegetables have been pureed.
8. Let simmer slowly for approximately 30 minutes adding vegetable stock as need for desired consistency.  Soup should coat the back of a spoon, but not be think and clumpy.
9. Salt and pepper to taste

Parsley Oil

1. Chop half a bunch of fresh Italian parsley and place into your blender, add ¼ of olive oil and blend until smooth.  Add olive oil as needed to maintain a liquid consistency.

Serve soup in large soup bowls and drizzle a small amount of parsley oil to garnish!

Rick DeBlasio

General Manager - Shady Lane Cellars