Summary

Ingredients

• 500 g parsnip (s), rouhly diced
• 20 g butter or mararine
• 1 onion (s), chopped
• 2 cloves garlic, chopped
• 5 large potato (s), floury, sliced
• 1 liter vegetable stock, instant or fresh
• 150 g sour cream (10% fat)
• Parsley, fresh
• some white wine
• salt and pepper
• Paprika powder
• nutmeg
• 50 g ham, diced, possibly more
• possibly water

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Instructions

1. First sweat the onion in butter or margarine until translucent, add the remaining vegetables (including the garlic) and quickly deglaze with the vegetable stock and wine. The vegetables should be well covered, now bring to the boil and then cook softly over a mild heat with the lid closed.
2. Add the sour cream and puree. If the consistency is still too thick, fill up with water to the desired consistency and stir vigorously. Back on the stove for a moment and season with salt, pepper, paprika and nutmeg.
3. Finally, if you like, add the ham cubes and serve sprinkled with freshly chopped parsley. The soup also tastes good with sausages or vegetarian, e.g., with roasted pumpkin seeds.