Roast Shallot and Parsnip Soup with Browned Sage Butter
by Waitrose Magazine
Ingredients
450g parsnips, thickly sliced
200g shallots, halved (or quartered if large)
2 tbsp olive oil
1.3 litres fresh vegetable stock
100ml single cream
50g unsalted butter
1 large garlic clove, sliced
8 small sage leaves
Good quality, reasonable variety and local where possible. It's nice knowing a week in advance what's going to be in the box, so that meals can be planned and to avoid waste. No problems with substitutions.
— Jo K
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