in Soup Recipes

Parsnip and potato cream soup

updated

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Ingredients for 4 servings:

  • 750 g parsnip(s)
  • 300 g potatoes
  • 1 m.-sized onion(s)
  • 20 g butter
  • 2 tbsp vermouth (Noilly Prat) or white wine
  • 1 liter vegetable broth
  • ½ tsp salt
  • pepper
  • nutmeg
  • 100 g crème légère with 15% fat
  • 2 tbsp chives

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

tastes especially good on cold winter days

Peel the parsnips and potatoes and dice them. Melt the butter in a saucepan. Sauté the onion. Add the diced parsnips and potatoes. Deglaze with the Noilly Prat or white wine. Pour in the vegetable stock and simmer for about 15 minutes until tender. Then puree everything and season with salt, pepper, nutmeg, and crème légère. Sprinkle with chives to serve.

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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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Parsnip and potato cream soup