- 2 lb. parsnips
- 1 yellow onion
- 3 garlic cloves
- 1 T. olive oil
- Salt and pepper, to taste
- ¼ c. diced green onions
- 3 c. chicken stock
- 1 c. heavy cream
- 2 c. diced ham
- Grated cheese and kettle chips, for garnish
Preheat the oven to 350°F.
Peel and thickly slice parsnips and onion and place them on a large baking sheet. Add the garlic cloves (leaving them in their skin).
Drizzle the oil over the vegetables and season them well with salt and black pepper. Roast them in the oven for 20 minutes.
Squeeze the garlic cloves out of the skins (discard the skins). Add the roasted vegetables to a stock pot, adding the green onions.
Pour in the chicken stock. Bring to a boil and simmer for 5 minutes, then blend using an immersion blender. Add the heavy cream and blend again.
Add the ham; taste and adjust seasoning as needed. Heat until everything is hot and serve topped with some grated cheese and kettle chips.
- Yields: 4-6 servings
- Preparation Time: 40 minutes
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