Parsnip Cream Soup

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 500 g parsnip (s)
  • 250 g potato (s), floury
  • 1 tablespoon butter or margarine
  • 80 ml white wine
  • 1 liter broth
  • nutmeg
  • salt and pepper
  • 375 g cream
  • 1 tablespoon butter
  • 1 tablespoon parsley, chopped
Parsnip Cream Soup
Parsnip Cream Soup

Instructions

  1. Peel the parsnips and potatoes. Slice about 18 thin slices from a parsnip (for decoration). Cut the rest of the parsnips and the potatoes into small cubes and sauté them in butter or margarine in a saucepan. Then deglaze with white wine and let it boil down, pour in the broth, season and simmer for about 15 minutes with the lid on. Meanwhile, melt the butter in a pan and slowly fry the parsnips until they are very crispy brown. Then keep warm. Whip 75 g cream until stiff. Then use the hand blender to finely puree the soup, mix in 300 g of cream and season to taste again. Scoop into plates and serve with a dollop of whipped cream, the fried parsnips and the chopped parsley.

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