Summary

Ingredients

• 500 g parsnip (s)
• 200 g potato (s), floury boilin
• 70 g onion (s)
• 2 tablespoon rapeseed oil
• 1 teaspoon curry powder
• 1 liter vegetable stock
• 300 ml milk
• Salt and pepper, black
• 2 small pear (s)
• 1 tablespoon butter
• 1 chilli pepper (s), red
• 1 sprig basil

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Instructions

1. Peel the parsnips and potatoes and cut into 2 cm cubes, peel and finely dice the onions.
2. Heat the rapeseed oil in a saucepan. Sweat onions, parsnips and curry powder in it for 5 minutes. Pour the vegetable stock on top. Add the potatoes and simmer for about 20-30 minutes. Add the milk, puree everything and season with salt and pepper.
3. Wash the pears and cut them in half. Melt the butter in a pan, fry the pears with the cut side facing down, put the pan lid on and continue frying for 5 minutes over a very low heat.
4. Wash, core and finely chop the chilli pepper. Rinse the basil with cold water and pluck the leaves off.
5. Fill the soup into 4 bowls, carefully place one half of the pear in the bowl with the cut side up. Serve sprinkled with chilli and basil.