John Myers
Parsnip – Potato – Soup …
The perfect parsnip – potato – soup … recipe with a picture and simple step-by-step instructions.
- 2 Parsnips approx. 150 g
- 1 Potato about 160 g
- Some onion
- 10 g Butter
- 250 Milliliters Vegetable broth
- Ground pepper white
- Salt
- 1 tablespoon Creme fraiche Cheese
- 1 tablespoon Freshly chopped parsley frizzy
- 50 Milliliters Milk
- 0,5 teaspoon Wasabi paste
- Fresh smooth parsley
- Clean the parsnips and cut into small pieces. Peel the potato, cut into cubes and wash. Finely dice the onion.
- Melt the butter in a saucepan. Steam the onion in it until translucent. Add parsnips and potatoes and sweat with them. Pour in the vegetable stock. Bring to the boil once and then cook on a low flame for about 15 to 20 minutes.
- Remove the soup from the heat and puree. Season with pepper and salt. Stir in the crème fraîche and parsley.
- Heat the milk. Stir the wasabi paste into the milk. Beat the wasabi milk with a whisk until frothy.
- Pour the soup into a deep plate. Put wasabi – milk foam on top. Garnish with parsley.
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