Honey Roasted Parsnip and Apple Bisque with Sage Hazelnut Crumble

Ingredients

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

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Place the parsnips and apples on a baking sheet and drizzle with honey and 1 tablespoon of olive oil. Sprinkle with cinnamon and toss to coat evenly.

3. 3

   Roast in the preheated oven for 25-30 minutes, turning halfway through, until tender and caramelized.

4. 4

   In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until soft and fragrant, about 5 minutes.

5. 5

   Add the roasted parsnips and apples to the pot, then pour in the vegetable stock. Bring to a simmer and cook for another 10 minutes.

6. 6

   Using an immersion blender or transferring to a stand blender in batches, blend the soup until smooth and creamy.

7. 7

   Stir in the heavy cream and nutmeg. Season with salt and pepper to taste.

8. 8

   To make the sage hazelnut crumble, melt the butter in a small skillet over medium heat. Add the hazelnuts and sage, and toast for 2-3 minutes until fragrant and slightly golden.

9. 9

   Serve the bisque hot, topped with the sage hazelnut crumble as a garnish.