Workshop + Parnsip and Roasted Garlic Soup with Blistered Grapes & Almonds
It’s here. The day has finally come. We have a studio - a real life magical dream come true. Can you believe it? No, us either. For the last three months, we’ve been living in a chaos of dust, builders and paint fumes. It’s been an exhausting, magical and crazy ride and what better way to make sure that we finished before Christmas than agreeing to host a workshop with the amazing Hannah and Sara - there’s nothing like the fear of 25 people walking into a building site to make you hit your deadline.
Friday was a bit of a blur and there were definitely a few times that we almost broke down, but come Saturday morning stepping into the studio was a total dream come true. Long tables decked in white linens, the candles were lit, and ivy adorned every corner of our magical space.
We spent the day making wreaths, styling up the space, and wrapping gifts whilst listening to the likes of Bing Crosby and sipping mulled cider. It was a total Christmas dream come true.
And then we sat down for a lunch of parsnip and roasted garlic soup with blistered grapes and almonds, all of us, around our long table decked in candles - and we talked, and laughed, and connected over our love of food and creativity. Strangers brought together, sharing the same joy and happiness - hygge at its best.
This year has been incredible, and we’re so excited about the next. So here’s to lots more events and gatherings in this wonderful space of ours. Thank you so much for joining us on this exciting adventure, and we can’t wait to share more with you.
Parnsip and Roasted Garlic Soup with Blistered Grapes & Almonds
4 parsnips, peeled and cut into 4
1 garlic bulb
1 white onion, peeled and cut into 4
1 vegetable stock cube, gluten and lactose free
100 gr cashew butter
Freshly ground pepper
100 gr red grapes
Raw almonds, to serve
Fresh thyme, to serve
Creme fraiche, to serve
1. Place garlic bulb in aluminium foil and roast in an 180C oven until brown and softened, for about 25 minutes.
2. Place parsnips and onion in a big pot, cover with water and bring to a boil. Cook for about 15 minutes, until the parsnips and onions are soft and cooked all the way through.
3. Transfer (in batches if neccesary) to a blender and blend with the cooking water until smooth.
4. Squeeze all the garlic out of the bulb and add this with the stock cube and the cashew butter to the blender. Blend until smooth and airy.
5. Season with salt and pepper.
6. Roast grapes in an 200C oven for 10 minutes until blistered. Roast almonds at the same time until golden brown and crispy. Chop up and set aside.
7. Serve soup with blistered grapes, chopped up almonds, a sprig of thyme and some creme fraiche.