Jensen`s Parsnip Cream Soup

Summary

Ingredients

• 400 g parsnip (s)
• 400 g potato (s)
• 200 g carrot (s)
• 1 medium onion (s)
• 2 cloves garlic
• 600 ml vegetable stock
• Coriander green
• 1 bay leaf
• salt and pepper
• sugar
• Lard
• 200 ml cream

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Instructions

1. Cook the parsnips, potatoes and carrots with the vegetable stock, a clove of garlic and the bay leaf for about 18 minutes.
2. Cut the onions and the other clove of garlic and fry them lightly in a little fat. Remove the bay leaf, add the fried onion / garlic and the cream.
3. Puree everything with the hand blender, mix in some chopped coriander and half a teaspoon of sugar and put it on the stove again for 1 minute. Season to taste with pepper and salt.