Creamy Parsnip Soup with Roasted Almonds and Sage – Sophie Zalokar

Ingredients

• 1 cup almond kernels
• 1 onion, roughly chopped
• 120 g butter
• 500 g sml – medium-size parsnips, peeled & sliced
• 2 med Royal Blue potatoes, peeled & sliced
• 1 fresh bay leaf
• 1 ½ – 2 litres vegetable stock, hot
• ½ cup pouring cream
• salt flakes & freshly cracked black pepper
• ½ cup sage leaves