Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g parsnip (s)
- 150 g potato (s)
- 2 apples
- 1 teaspoon lemon juice
- 3 small shallot (s)
- 1 tablespoon butter
- 200 ml white wine
- 1 liter vegetable broth
- 100 ml cream
- salt and pepper
- 1 pinch sugar
Print Recipe
Pin Recipe Instructions
- Wash and peel parsnips, potatoes and apples. Cut into large pieces and place in cold water with lemon juice.
- Peel and finely dice shallots. Heat butter in a saucepan, shallots over medium heat
- Steam until glassy. Drain the parsnips, potatoes and apples, add, sauté briefly, deglaze with white wine and reduce by half. Top up with broth, bring to the boil and lightly for 25 minutes
- Simmer. Puree the soup, add the cream and season to taste.
About Editorial Staff
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below