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Parsnip and Carrot Cream Soup

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Parsnip and Carrot Cream Soup

The perfect parsnip and carrot cream soup recipe with a picture and simple step-by-step instructions.

  • 500 g Parsnips
  • 500 g Carrots
  • 4 Potatoes
  • Chicken broth fresh
  • Cream 10% fat
  • Salt and pepper
  • Nutmeg
  • Ground cumin
  1. Warm up fresh, home-cooked chicken broth. Chop parsnips, potatoes and carrots and cook in the broth until soft. Now season with salt, pepper, nutmeg and a little cumin. Now remove the pan from the heat and add some cream (to taste). Now that Puree the soup, I didn’t make it (just mashed it) because I like to have pieces in the soup.
Dinner
European
parsnip and carrot cream soup

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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