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Roasted Parsnip and Cauliflower Soup with Buttered Croutons

foodnessgracious
  • 105 minutes
  • Serves 2

INGREDIENTS

2 lb

parsnips

1 lb

cauliflower florets

1/4 cup

olive oil

4 tbsp

fresh chopped rosemary divided

3 cloves

garlic smashed

1

- quart chicken stock

1 cup

whole milk

1 cup

heavy cream

1/2 tsp

dried tarragon

1 tsp

salt

1/2 tsp

cracked black pepper

1/4 tsp

ground nutmeg

For The Croutons!

2 tbsp

butter

2 cups

small diced sourdough cubes

1 tsp

chopped rosemary