Parsnip Soup Low Carb with Buckwheat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g parsnip (s)
- 1 medium onion (s), white
- 1 clove garlic
- 400 ml white wine, dry
- 200 ml sweet cream
- 250 ml milk
- 250 ml water
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- Coriander powder
- nutmeg
- Salt and pepper, whiter
- 4 tablespoon buckwheat
- 2 tablespoon olive oil or herb oil
Print Recipe
Pin Recipe Instructions
- Put the buckwheat in a large saucepan and roast while stirring. Remove and set aside to cool.
- Put the olive oil in the saucepan. Finely chop the garlic clove, cut the onion into cubes and slowly sweat both in the olive oil. Peel the parsnips, cut into small cubes and add. Sweat everything until the vegetables are translucent and shiny. Pour in the white wine and simmer the vegetables for about 10 minutes until the acid has boiled away from the wine. Add the cream, milk and water and cook the vegetables until soft.
- Puree the soup with a blender. If necessary, add a little milk or cream. Season to taste with coriander, nutmeg, lemon juice, white pepper and salt.
- Pour the soup into cups, garnish with a little olive or herb oil and buckwheat.
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