Summary

Ingredients

• 250 g parsnip (s)
• 200 g potato (s)
• 1 apple
• 1 vegetable onion (s)
• 100 ml cream
• 1 liter chicken broth or vegetable broth
• 1 bunch wild garlic
• 80 ml vegetable oil
• 8 shrimp (s)
• 1 tablespoon oil (garlic oil)
• salt and pepper
• nutmeg

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Instructions

1. Peel and dice parsnips, apple, potatoes and onion and sauté in a saucepan with a little oil. Then deglaze with broth and simmer for about 15-20 minutes until everything is soft. Puree everything with a hand blender and season with cream, salt, pepper and nutmeg.
2. While the soup is boiling, clean, wash and pluck the wild garlic. Finely puree with the oil in a tall container.
3. Remove the shell and intestines from the shrimp, marinate with the garlic oil and cook on all sides in a pan. Season with salt and pepper.
4. Serve the soup with prawns and a few drops of wild garlic oil. Fresh baguette goes well with it.