Parsnip Soup with Chilli and Walnut Baguette

Baguette:

1. First cut the chilli peppers into rings and remove most of the seeds. Put the wheat flour in a bowl and make a small hollow. Crumble the yeast in the well, add all the other ingredients (except for the walnuts) and knead into a dough.
2. Then roast the chopped walnuts in a little oil and add to the batter. Knead again and cover with a cloth and place in the refrigerator overnight.
3. The following day, let the dough cool down and cover it in the oven at 50 degrees for about 45 minutes. Then knead the risen dough again and cut it into thirds. Sprinkle the work surface with flour and roll out the respective pieces of dough into 20×40 cm flat cakes. Roll this up again over the longer side, cut diagonally about 4-5 times, cover again and leave to stand for 30 minutes.
4. Then preheat the oven to 220 degrees, brush the baguettes with salted water and place in the oven for 15 minutes. Then brush again with salt water and place in the oven again for 10 minutes.

Soup:

1. A broth is first made as a basis for the soup. To do this, a diced onion is sweated in a little butter in a saucepan. Add the very roughly diced soup greens and sauté briefly. Deglaze everything with a little white wine, fill up with water and season with salt. Then bring to the boil and simmer for 2 hours over low heat.
2. Then the coarse vegetables are removed from the broth (delicious snack for in between). Cut the potatoes into cubes and boil them in salted water. After about 10 minutes add the diced parsnips.
3. When the parsnips and potatoes are done, add them to the broth. Grate some ginger and press and add the garlic. Then puree the soup until smooth, season with salt, pepper, curry and cream and bring to the boil again.