Creamy Roasted Garlic and Parsnip Soup

Preheat oven to 400°F (200°C).

Place the chopped parsnips and thyme leaves in a large bowl. Stir in 2 1/2 tsp canola oil and sprinkle with the salt and pepper. Toss to coat well. Transfer the parsnips to a parchment-lined baking sheet, being sure to scrape all of the oil out of the bowl. Spread in a single layer.

Remove any extra papery outer layers of the garlic bulb, leaving the skins of the individual cloves of garlic intact. Cut about 1/4 inch from the top of the bulb to expose the tips of the cloves. Place the garlic, cut side up, onto a square of aluminum foil and drizzle with the rest of the canola oil. Close up the foil, creating a little tent, and place on the same baking sheet as the
parsnips. Roast the parsnips and garlic for about 30-35 minutes, turning the parsnips halfway through. The parsnips should be tender and the garlic soft and pasty.

While the parsnips roast, melt the butter in a Dutch oven over medium-high heat. Add the onion and sauté for 5 minutes, until softened. Stir in the apple and cook for a few minutes longer, until the onions are lightly browned. Depending on timing, you may have to turn your pot off while you wait for the parsnips to finish cooking.

When the parsnips are finished roasting, remove the thyme sprigs and add the parsnips to the pot. Let the garlic cool for about 5 minutes then squeeze it out of the bulb and into the pot. Pour in 5 cups of chicken broth, and the mustard. Bring to a boil, then cover, turn the heat to medium-low and simmer for 15 minutes.

Remove the pot from the heat and use an immersion blender to purée the soup until it’s smooth. Alternatively, you can do this in a blender as well, in 2-3 batches.

Pour in the cream and maple syrup. If the soup is too thick, add more chicken broth. Season the soup with additional salt and pepper, if needed. Garnish with a drizzle of cream, shredded cheddar and thyme leaves.