Ingredients
| 3 heads garlic |
| 60 ml olive oil |
| 20 g butter |
| 1 whole onion |
| 1½ l chicken stock |
| 1 kg parsnips |
| 60 ml pouring cream |
| 80 g butter |
| ¼ cup sage leaves |
Preparation
Read full directions on Table Twenty Eight at https://tabletwentyeight.com/2012/05/21/roast-garlic-parsnip-soup-with-sage-burnt-butter/
