Soup!

It’s winter, the cold has finally descended on us and there’s just one question on your minds. What can I do with my glut of parsnips? Well here is a quick, simple and dare I say superb soup from those clever folks at Covent Garden, it’s so good that even my good wife who is an avid hater of parsnips likes it.
Maple roast parsnip soup:

2 tablespoons olive oil
4 medium parsnips, cut into lengths
2 tablespoons maple syrup
25g butter
1 medium onion, finely chopped
1 clove garlic, crushed
1 tablespoon plain flour
1 litre chicken or vegetable stock
salt and freshly ground black pepper

Steam the parsnips for 6 minutes until soft
Roast the parsnips (in the oil, preferably pre-heated) for 15 minutes until starting to colour.
Add the maple syrup and roast for a further 10-15 minutes until sticky and caramelised.
Remove from the oven and allow to cool.
Meanwhile, melt the butter in a large pan and cook the onions and garlic until soft.
Add the flour and cook for a further minute.
Add the stock and roasted parsnips, bring to the boil, cover and simmer for 10 minutes.
Blend until smooth before returning to the pan, seasoning and allow to heat through before serving.