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
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.
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