Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 shallot (s)
- 350 g parsnip (s)
- 20 g herb butter
- 600 ml vegetable stock
- 100 ml whipped cream
- salt and pepper
- 1 pinch (s) nutmeg, freshly grated
- 0.5 ½ apple
- 1 slice bread (s), dark
- 2 tablespoon butter
- Sprig / s thyme
- 1 teaspoon pepper, coarsely crushed
Print Recipe
Pin Recipe Instructions
- Peel and dice the parsnips.
- Finely dice the shallots and sauté in the herb butter. Add the parsnips and cook for a few minutes.
- Add the vegetable stock, bring to the boil and simmer over medium heat for about 15 minutes.
- In the meantime, finely dice the bread and the peeled apple. Fry both one after the other with the thyme in 1 tablespoon butter each and set aside.
- When the parsnips are soft, puree everything and add the cream. Season to taste with salt, pepper and freshly grated nutmeg.
- Divide the soup on plates and serve sprinkled with the toasted bread cubes, apple cubes and pepper.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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