Summary

Ingredients

• 700 g parsnip (s)
• 750 ml vegetables
• 2 large onions
• 2 cloves garlic
• 150 ml cream
• White wine, dry
• oil
• nutmeg
• salt and pepper

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Instructions

1. Peel the onion and garlic and cut into small pieces. Peel and clean the parsnips and cut into small pieces. Heat the vegetable stock or (with powder) add water.
2. Heat some oil in a large saucepan. Sauté the onions and garlic in it. After a few minutes, add the parsnips and continue steaming the mixture. When the onions are golden yellow (be careful not to let them burn), deglaze with plenty of white wine and reduce by half.
3. Fill up with the vegetable stock and close the pot with a lid. Then simmer on a low flame for about 20 minutes. Stirring occasionally.
4. Then puree the soup and strain it if necessary. Put the pureed soup on the stove again and fill up with the cream. Let simmer for a few minutes. Add salt, pepper and nutmeg. To taste.