Parsnip cream soup

Ingredients for 6 servings:

• 500 g parsnip(s)
• 250 g potato(s), floury
• 1 tbsp butter or margarine
• 80 ml white wine
• 1 liter of broth
• n. B. Nutmeg
• salt and pepper
• 375 g cream
• 1 tbsp butter
• 1 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the parsnips and potatoes. Shave about 18 thin slices from each parsnip (for decoration). Cut the rest of the parsnips and potatoes into small cubes and sauté in butter or margarine in a saucepan. Then deglaze with white wine and reduce the boil, pour in the stock, season, and simmer with the lid on for about 15 minutes. Meanwhile, melt the butter in a pan and slowly fry the parsnip slices until crispy and brown. Then keep warm. Whip 75g of cream until stiff peaks form. Then purée the soup finely with a hand blender, mixing in 300g of cream and seasoning again. Ladle into bowls and serve with a dollop of whipped cream, the fried parsnip slices, and the chopped parsley.