- Cut parsnips, onions and carrots into large pieces. Puts vegetables in a baking dish with rosemary and garlic. Pour olive oil on top.
- Roast in the oven for 40-45 minutes until the vegetables are soft. In the middle of cooking overturn. When the vegetables are ready, remove the rosemary and garlic with the peel and put back into shape.
- Mix the vegetables with broth and grind using a blender to puree the state. Pour the soup into a large saucepan, add cream, salt and pepper.
- Gently heat the soup in bowls and serve with crusty baguette.
