Parsnip Soup

• 3 None parsnips (about 850g), peeled
• 5 tbsp olive oil
• 2 None onions, coarsely chopped
• 300 g potatoes, peeled and diced
• pinch None sugar
• 1.25 litres vegetable stock
• 100 g brown breadcrumbs (about 2 slices)
• 20 g butter
• 4 sprigs parsley, finely chopped
• 100 g creme fraiche

1. Preheat the oven to 425u0b0F. Cut 1 parsnip into very thin slices. Mix with 2 tbsp oil, salt and pepper. Spread evenly on a sheet tray lined with parchment paper. Bake for 10-13 mins. Remove and leave to cool.
2. Cube the remaining parsnips. Heat 3 tbsp oil in a pan, add the onions, potatoes and parsnips and saute, turning regularly. Season with salt, pepper and sugar. Stir in the stock, bring to a boil, cover and simmer for about 30 mins.
3. Meanwhile, melt the butter in a frying pan. Add the breadcrumbs and toast, stirring constantly. Remove from the pan, season with salt and stir in the parsley.
4. Puree the soup using a hand blender. Stir in the sour cream and reheat. Season with salt and pepper. Serve in small bowls with the breadcrumbs and parsnip chips.

parsnips, olive oil, onions, potatoes, sugar, vegetable stock, brown breadcrumbs, butter, parsley, crueme fraueeche

Taken from recipes-plus.com/api/v2.0/recipes/19732 (may not work)