Summary

Ingredients

• 1 tablespoon butter
• 700 g parsnip (s), peeled, rouhly diced
• 1 apple, peeled, roughly diced (cooking apple)
• 1 liter chicken broth
• 4 sage leaves (or 0.5 teaspoon dried)
• 2 carnation (s)
• 150 ml cream
• salt
• pepper
• some bread (croutons)

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Instructions

1. Melt the butter, add the parsnips and apple, cover and simmer for about 10 minutes, stirring occasionally. Add the stock, sage leaves and cloves. Bring to a boil, cover and cook for about 30 minutes until the parsnips are tender. Remove the sage leaves and cloves and allow to cool a little, then puree. Add the cream and warm up slowly, but no longer boil. Serve sprinkled with sage and croutons.