Summary

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

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Instructions

1. Peel and dice the parsnips.
2. Finely dice the shallots and sauté in the herb butter. Add the parsnips and cook for a few minutes.
3. Add the vegetable stock, bring to the boil and simmer over medium heat for about 15 minutes.
4. 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.
5. When the parsnips are soft, puree everything and add the cream. Season to taste with salt, pepper and freshly grated nutmeg.
6. Divide the soup on plates and serve sprinkled with the toasted bread cubes, apple cubes and pepper.