Summary

Ingredients

• 500 g parsnip (s)
• 500 g potato (s)
• 2 onions)
• 1 liter vegetable broth
• 250 ml cream
• 2 tablespoons oil
• salt and pepper
• nutmeg

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Instructions

1. Roughly dice the onions and sauté in the oil. Dice the peeled potatoes and parsnips and sauté with the onions for 3 minutes.
2. Then pour the vegetable stock and simmer for 30 minutes. Puree everything finely. Season to taste with salt, pepper and nutmeg. Add the cream and bring to the boil again.