Summary

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

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Instructions

1. Wash and peel parsnips, potatoes and apples. Cut into large pieces and place in cold water with lemon juice.
2. Peel and finely dice shallots. Heat butter in a saucepan, shallots over medium heat
3. 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
4. Simmer. Puree the soup, add the cream and season to taste.