Roast Shallot and Parsnip Soup with Browned Sage Butter
by Waitrose Magazine
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
You’re doing a wonderful job, supporting the local community of vegetable devotees.
— Amber Wykes
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.