Zucchini and Parsnip Cream Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 shallot (s), finely chopped
- 3 tablespoon olive oil
- 3 large zucchini, washed and cut into small pieces
- 2 small parsnips, peeled and roughly chopped
- 1 ½ liters boiling water
- 100 ml cream, fresh
- Himalayan salt
- pepper
Also:
- 100 ml linseed oil or walnut oil
- 1 small clove garlic, peeled
- 3 stalks parsley, fresh, without the stalk
For the croutons:
- 4 slices bread, old one
- 60 g butter, soft
- salt
Print Recipe
Pin Recipe Instructions
- For the herb oil, mix the linseed or walnut oil, garlic and parsley with a hand blender in a tall mug and let it steep at room temperature. Wash the hand blender well.
- For the croutons, cut the bread into cubes. Massage in with soft butter and a little salt
- and bake in the oven on baking paper at 180 degrees Celsius for 10 minutes until golden brown.
- For the soup, heat the olive oil in a saucepan and sweat the shallots in it until translucent. Add the zucchini and roast well. Add the parsnips and pour boiling water over them. Simmer until the parsnips are cooked through. Mix until smooth with the hand blender, switch off the stove, add the cold cream and continue mixing. Take off the stove, season with salt and pepper.
- Put the soup in the plates and drizzle with a tablespoon of herbal oil. Serve with the butter croutons.
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