Summary

Ingredients

• 3 parsnips
• 0.5 ½ apple
• 1 small carrot (s)
• 1 potato (s)
• 2 cloves garlic, chopped
• 1 piece (s) ginger, grated
• 0.5 ½ lemon (s), untreated
• vegetable broth
• 1 shot white wine
• 1 onion (s)
• 2 carnation (s)
• 150 ml cream
• 1 piece (s) butter
• 4 tablespoon apple compote, sweet
• some oil
• possibly parsley, freshly chopped for garnish

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Instructions

1. Peel the vegetables and potatoes and cut into small cubes. Cook the onion cubes in hot oil. When they are translucent, add the diced potatoes, carrots and parsnips and let them cook.
2. Just before deglazing add the chopped garlic and butter. When this is melted, add the grated ginger and then cover with the apple compote. Deglaze immediately with a strong dash of white wine.
3. Let it reduce, then fill up with the broth and add the cloves. Simmer on a low flame for 15-20 minutes until the vegetables are cooked through. Now puree (be sure to remove the cloves beforehand) and strain. Then season well with salt and a lot of pepper and bring to the boil briefly.
4. Add the cream and let it boil once, but do not boil any more. Round off with a little lemon zest and 2 - 3 splashes of lemon juice. Possibly whip again until frothy and serve.
5. If you like, you can sprinkle the soup with a little parsley. Scampi skewers or chickpeas fried in chilli oil (vegetarian), as well as good country bread, go well with this.