Roasted Garlic and Parsnip Soup with NL Blue Mussels
Chef Steve Watson
2 lbs Cooked de shelled NL blue mussels
8 medium Parsnips, peeled and cut into 1-inch pieces
1 head of Garlic
2 large Leeks, thinly sliced
2 teaspoons fresh Thyme leaves
2 tablespoons fresh Lemon juice
1/2 cup dry White wine
3 cups Chicken stock
2 cups Mussel stock
Freshly ground pepper
Preheat oven to 300 F. Lightly toss the parsnips with the olive oil, salt, and pepper to taste. Roast until the parsnips are caramelized and soft, (about 45 minutes depending upon the thickness). Turn oven to 400F. Cut off 1/2-inch of the non-root end of the head of garlic to expose the cloves. Place garlic in a small baking dish and lightly drizzle with olive oil and enough water to come about 1-inch up the side of the garlic. Cover the dish with foil and roast until the garlic is lightly browned and soft enough to squeeze out of the skins, about an hour. Set aside to cool.
Heat a large pan over medium heat, and lightly coat the bottom of the pan with olive oil.
Cook the leeks until they are very soft and translucent, about 20 minutes. Squeeze out the individual cloves of garlic from the roasted head. Puree the roasted parsnips, garlic, leeks, thyme, lemon juice, wine, 4 cups of stock and salt and pepper to taste in a blender or food processor. Place the soup in a large pot and simmer for 30 minutes. Thin with more stock if needed. Serve soup garnished with cooked Mussels & thyme sprigs. Enjoy!
Serves 6-8 people