John Myers
Velvety Soup Made from Parsnips and Apples, Refined with Ginger and Dill
The perfect velvety soup made from parsnips and apples, refined with ginger and dill recipe with a picture and simple step-by-step instructions.
- 2 Pc. Onion
- 6 Pc. Parsnip fresh
- 2 Pc. Granny Smith apples
- 4 tbsp Olive oil
- 1,2 l Water
- 20 g Mustard
- 2 Pc. Stock cube
- 1 tsp Salt
- 1 bunch Dill
- Pepper
- Peel the onions and chop them roughly. Peel the parsnips, quarter them lengthways and cut into pieces approx. 3 cm in size. Peel the apples, remove the core and cut into large cubes.
- Heat the oil in a soup pot and sauté the onion cubes for about 5 minutes over medium heat. Stir every now and then. Add parsnip and apple pieces and cook for another 3 minutes. Add water, mustard, stock cube or vegetable stock and 1 teaspoon salt and simmer covered for about 15-20 minutes over low heat.
- Meanwhile, peel and finely chop the ginger. Put the dill tips aside for decoration. Pluck the remaining dill from the stalks and roughly chop. After about 15-20 minutes, take the pot off the stove. Add the ginger and dill and blend finely with a hand blender. Season to taste with 1 teaspoon salt and pepper. Pour the soup into deep plates and decorate with the dill tips that have been set aside.
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