Parsnips – Cream Soup, Quick and Easy
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g parsnip (s)
- 500 g potato (s), floury boilin
- 1 liter vegetable broth
- salt and pepper
- 100 ml cream
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and dice the parsnips and potatoes. Cook until soft in the vegetable stock.
- Puree finely and season with salt, pepper and nutmeg. Refine with 100 ml of cream.
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