parsnip soup and maple caramelized onions garnish

For the parsnip cream:

Ingredients

• 1 medium onion, diced
  
• 45ml (3 tbsp) olive oil or other fat, divided
• 800g parsnip, peeled and diced
• 1000ml (4 cups) water
• 150ml cream
• 10ml (2tsp) vegetable stock
• pepper
  

Method

1. On a stove, add the onion and olive oil to a saucepan. Cook for 5 minutes at medium heat.
   
2. Add the parsnip and cook for another 5 minutes.
3. Add water and vegetable stock.
4. Bring to a boil, then reduce to a simmer. Cover and cook on simmer until everything is very tender (about 20 minutes).
5. Transfer to a blender, add pepper to taste, and puree until very smooth.
6. Serve the soup and garnish with our caramelized onions.

For the caramelized onions:

Method

1. Melt the butter in a pan and caramelize the onion over medium-high heat for 10 minutes.
2. When the onion is nicely browned, add the maple syrup and balsamic vinegar.
3. Lower heat and let caramelize for another 15 minutes.