Roasted Root Vegetable and Fig Soup

Ingredients

• 30 ml (2 tbsp) olive oil
• 1 onion, finely chopped
• 750 ml (3 cups) blend of carrots, parsnips and rutabaga, diced
• 60 ml (¼ cup) butter
• 60 ml (¼ cup) all-purpose flour
• 1½ litres (6 cups) chicken broth
• 1 bay leaf
• 1 ml (¼ tsp) ginger
• 2 sprigs fresh parsley, chopped
• 2 ml (½ tsp) sugar
• To taste salt and pepper
• 250 ml (1 cup) milk
• 8 dried figs, chopped
• 125 ml (½ cup) cream 35% m.f. or country-style cream 15% m.f.
• 45 ml (3 tbsp) chives

Directions

1. Preheat oven to 200°C (400°F). Arrange chopped onion and diced root vegetables over a baking sheet and drizzle with olive oil, making sure to coat all vegetables. Season to taste. Roast in oven for 15 minutes.
2. Melt butter in a large saucepan. Add flour and mix well. Add roasted vegetables, chicken broth, bay leaf, ginger, parsley, sugar, salt and pepper. Cook about 10 minutes stirring from time to time. Remove bay leaf and add milk and 3 chopped figs then purée in a blender until a smooth mixture is obtained. Serve with a dollop of cream, and garnish with remaining chopped dried figs and chives.