Summary

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

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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.