Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
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