Chestnuts – Parsnips – Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g chestnut (s)
- 250 g parsnip (s), rouhly diced
- 100 g shallot (s), finely diced
- 4 tablespoon balsamic vinegar
- 1 bay leaf
- 4 grains allspice, whole
- 100 g butter, cold
- 250 ml cream
- 100 ml milk
- 2 tablespoon raspberries, mashed
- 1 bunch parsley, smooth, chopped
- 1 ½ liter vegetable stock or vegetable stock (instant)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the chestnuts and sauté together with the diced parsnips with a little butter over medium heat for about 5 minutes. Then deglaze with 1/4 l of the vegetable stock and reduce by half.
- Now add the shallots and spices and sweat with them for 10 minutes. Now fill up with another 3/4 l of the vegetable stock and reduce to 2/3. Then the soup is pureed with the “magic wand” and passed through a fine sieve.
- Now add the cream, raspberry purée and vinegar, season with salt and pepper.
- With the remaining 500 ml of vegetable stock, the soup can now be adjusted to the desired personal smoothness by adding.
- Finally add the cold butter in pieces and let it melt while stirring constantly. Mix again with the hand blender.
- Make the milk hot and whip to frothed milk.
- Top up the soup and garnish in the middle with the milk foam and sprinkle with the parsley.
- If you like it (looks very good!), You can sprinkle fine strips of raw parsnip (zest) over the milk foam.
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