Ingredients
3 medium-sized parsnips
2 tbs oil
Salt
4 cloves garlic
4 cups of chicken bouillon
1 cup fat-reduced cream
2 tbs corn starch.
A couple of fresh twigs of Rosemary
1/2 lemon, only juice
1 cup plain yoghurt
Dried red pepper flakes
Fresh Rosemary for topping
Preparation
Heat oven to 200 deg C. Peel and cut the parsnips into smaller pieces, about 1 inch. Place in oven proof form and add oil and salt to taste. Mix well. Place form in the middle of the oven. Let cook for 20-25 minutes until the parsnips are golden brown. Stir after 10-12 minutes.
Bring boullion, cream, the coarsely chopped garlic cloves, and a few twigs of Rosemary to a boil. Add the parsnips and let simmer about 10 minutes. Transfer to a food processor and mix the soup until smooth. Pour back into pan. Mix the corn starch with some cold water and add to the soup. Bring to a boil again and let simmer for 2 minutes. Taste and add more salt if needed. Mix yoghurt and lemon juice in bowl. Remove soup from heat and spoon into bowls. Top with a little crushed red pepper flakes, a dollop of yoghurt, and fresh Rosemary. Enjoy!
