Our catering work is finally done for the season and all we have left to do for the next few days is relax.
As as I type snow begins to fall… just in time for a white Christmas.
The last few days have been dreamy and beautiful.
The trees are perfectly flocked. The sun breaks through and everything shimmers outside.
The air is glittery …sparkling with snow dust.
But in its gradual way, loss becomes a little easier to hold.
Somehow our hearts become lighter. Joyful even.
I don’t understand it, but after loosing someone,
being alive feels more precious.
Perhaps it’s because loss opens up our hearts.
All we have is this moment.
to the birds,
to the snow flakes…
To be here in winter,
one must look for the gifts…
even the smallest ones.
for becoming your best,
during the cold
and while this is happening, it gives you time to do other things. Because Apples and onions roast at different speeds, they are cut into different sizes to ensure they don’t get over cooked, or undercooked. The apples are cut into big pieces because they will cook the fastest.
Roasted Parsnip Soup with Toasted Hazelnuts
Roasted Parsnip Soup by Sylvia Fountaine Published: 2012-10-22 A roasted parsnip and apple soup with toasted hazelnuts
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 5
- Category: Soup
- Cuisine: Vegetarian GF
- 1 ½ lbs parsnips
- 2 medium apples
- 1 onion- medium white
- 5 cups chicken or veggie stock
- ½ cup half and half, or cream
- ½ teaspoon cardamom
- ¼ teaspoon white pepper
- ¼ cup toasted, crushed hazelnuts
- 1 teaspoon hazelnut oil ( optional)
- salt to taste
- Pre heat oven to 400 F
- Cut apples into Quarters. ( its ok to leave skin on) Scrub parsnips. You can peel if you want to… but I leave the skin on. Slice into thin 1/4 inch slices.Slice the onion into to 1/2 inch slices.
- Line a baking sheet w/ parchment. Toss apples in a med sized bowl with drizzle of olive oil and pinch of salt. Place on one side of the baking sheet. Toss Onions with olive oil and salt. place in the middle of the baking sheet. Toss parsnips with olive oil and salt and place on the far side baking sheet….keeping them separate. (I do this because the apples will cook faster. You could use separate baking dishes if you want.)
- Place in the oven and check in 1/2 hour. Apples should be very soft, remove them. Mix the onions and parsnips and bake for another 15-20 mins until onions are translucent and parsnips are fork tender.
- Blend apples, parsnips, onions in blender with stock and half and half in batches, being careful to hold the blender lid on tight with a kitchen towel. The heat will often cause the lid to fly off and create a huge mess. And always remember to start on low speed and then increase the speed gradually. Puree until smooth. I use a plastic spatula to scrape down the sides while the blender is going….this can be disastrous if you are not practiced….so be extremely careful. Place in soup pot over low heat. Add white pepper, cardamom, salt.
- Pour into individual bowls and garnish with toasted crushed hazelnuts, a drizzle of hazelnut oil and a sprig of thyme.