Caramelized Onion-parsnip Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g butter
- 3 large onion (s) (vegetable onion), halved and thinly sliced
- 2 tablespoon sugar, brown
- 240 ml wine, white, drier
- 3 large parsnips, peeled and finely chopped
- 1.2 liters vegetable stock
- 60 ml cream, for garnish
- Possibly bacon cubes, seared, if you like it, for garnish
- thyme
Print Recipe
Pin Recipe Instructions
- Melt the butter in a large saucepan. Stir in the onions and sugar and cook over low heat for 10 minutes. Pour in the wine and the parsnips, cover and simmer for 20 minutes, or until everything has a nice golden color and the vegetables are very soft.
- Now add the vegetable stock, bring to the boil, then turn the heat down and simmer covered for another 10 minutes. Remove from the stove and let cool down a little. Process in portions in the mixer or in the food processor until it is nice and smooth / supple, silky (unfortunately I don`t know the correct expression for smooth). Season well. Pour some cream on each portion, sprinkle with thyme leaves and, if necessary, add a few cubes of bacon on top. We also eat toasted farmer`s bread.
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