Summary

Ingredients

• 50 g shallot (s)
• 150 g potato (s)
• 600 g parsnip (s)
• 40 g butter
• 1.2 liters vegetable stock
• 250 ml whipped cream
• 60 g bauette (s)
• 4 stalks parsley
• 1 tablespoon vegetable oil
• 30 g sunflower seeds
• 0.5 ½ lemon (organic)
• 2 teaspoons olive oil
• salt and pepper
• nutmeg

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Instructions

1. Peel the potatoes and parsnips, finely dice 100 g parsnips and set aside. Cut the remaining parsnips and the potatoes into large cubes. Finely dice the shallots,
2. Melt 20 g butter in a saucepan. Sauté shallots, coarse parsnips and potato cubes in it until translucent. Top up with the vegetable stock and whipped cream and cover and bring to the boil. Season with salt and nutmeg. Cook uncovered for another 20 minutes, then puree the soup finely.
3. Cut the baguette into fine cubes. Pluck the leaves from 4 stalks of parsley and cut into fine strips. Heat the vegetable oil in a non-stick pan and fry the finely chopped parsnips in it over medium heat until tender. Add 20 g butter, bread cubes and 30 g sunflower seeds and fry until crispy. Mix in the parsley and the finely grated zest from half the organic lemon.
4. Season the soup with salt and pepper and serve with the filler in plates. Drizzle with 1/2 teaspoon of olive oil each.