Roasted Parsnip and Apple Soup with Sage Hazelnut Crunch

Ingredients

• •4 medium parsnips, peeled and chopped
• •2 green apples, peeled, cored, and chopped
• •1 large onion, chopped
• •2 cloves garlic, minced
• •4 cups vegetable stock
• •1 cup whole milk or cream
• •2 tablespoons olive oil
• •1 teaspoon ground nutmeg
• •Salt and pepper to taste
• •1/3 cup hazelnuts, roughly chopped
• •1 tablespoon fresh sage, finely chopped
• •1 tablespoon butter

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2. 2

   Place the peeled and chopped parsnips and apples on the baking sheet. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Roast for 25-30 minutes, or until the parsnips are golden and tender, flipping halfway through.

3. 3

   In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened.

4. 4

   Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently, until fragrant.

5. 5

   Transfer the roasted parsnips and apples to the pot. Pour in the vegetable stock and bring to a boil. Reduce the heat to low and let the soup simmer for 10 minutes to allow the flavors to meld.

6. 6

   Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender. Be cautious with hot liquids when blending.

7. 7

   Return the soup to the pot if using a countertop blender. Stir in the whole milk or cream, ground nutmeg, and adjust the seasoning with salt and pepper to taste. Keep the soup warm over low heat while you prepare the topping.

8. 8

   In a small skillet, melt the butter over medium heat. Add the chopped hazelnuts and sage, stirring frequently, and toast for 2-3 minutes until the hazelnuts are golden and fragrant. Remove from heat.

9. 9

   Ladle the soup into bowls and garnish with the sage hazelnut crunch. Serve immediately, optionally pairing with crusty bread or a dollop of crème fraîche for added richness.