Roasted Garlic and Parsnip Soup with Sage Lemon Butter
YIELD: 6 Servings
3 garlic heads, tops cut off to reveal cloves
1/4 cup olive oil
2 tablespoons butter
1 onion, finely chopped
6 cups vegetable (or chicken) stock
6 large parsnips (about 2 1/2 pounds), cores removed, coarsely chopped
1 cup heavy cream
2 tablespoons lemon juice, or to taste
Sage Lemon Butter:
6 tablespoons (3/4 stick) cold butter, coarsely chopped
1/4 cup (loosely packed) sage leaves
2 tablespoons lemon juice (from 1 large lemon)
Preheat oven to 350 degrees F. Place garlic on a large square of foil, drizzle with a tablespoon of olive oil and wrap to enclose. Place on a baking sheet and roast until soft, about 30 to 35 minutes. Let cool. When cool enough to handle, squeeze garlic cloves from skin and set aside. Discard skins.
Meanwhile, heat butter and remaining 3 tablespoons olive oil in a large saucepan over medium heat; add onion and stir until translucent, about 6 to 8 minutes. Add stock and parsnip pieces and bring to a boil; cover and simmer until parsnip is very tender, about 45 minutes to 1 hour. Add garlic cloves and cream and purée with a hand-held blender, or in batches in a countertop blender (be cautious blending hot liquids). When smooth, return to saucepan and season to taste with sea salt, freshly ground pepper and lemon juice; keep warm.
Meanwhile, heat butter in a frying pan over medium heat until foamy. Add sage leaves and fry until crisp (about 1 to 2 minutes ), then transfer with a slotted spoon to a paper-towel plate lined plate. Add lemon juice to pan with butter and remove from heat.
Divide soup among bowls, and serve topped with crisp sage leaves and a drizzle of lemon butter.