John Myers
Parsnip Foam Soup
The perfect parsnip foam soup recipe with a picture and simple step-by-step instructions.
- 1 Shallot
- 400 g Parsnips
- 500 ml Chicken stock
- 500 ml Vegetable stock
- 500 ml Cream
- 1 tsp Butter
- Lemon zest
- Parsely
- 1 pinch Salt
- 1 pinch Pepper
- 1 packet Puff pastry
- 100 g Diced Bacon
- 1 Egg yolk
- Steam the chopped shallot in the butter until translucent, peel and chop the parsnips, sauté for about 2 minutes. Deglaze with both stocks and simmer for about 15 minutes. Add approx. 200 ml cream and puree everything with the hand blender until creamy. Beat the rest of the cream until stiff, fold into the soup, add the lemon zest. Season to taste with salt and pepper and beat everything again with the hand blender until frothy. Serve the soup and garnish with a teaspoon of rendered bacon and chopped parsley.
- Roll up the puff pastry, brush with egg and cut into 2 cm wide strips. Sprinkle with bacon and twist the strips into a stick. Bake in the oven at 220 degrees until crispy golden. Serve with the soup.
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