Cauliflower and parsnip cream soup

Ingredients for 6 servings:

• 1 cauliflower
• 3 m.-large parsnip(s)
• 1 m.-large kohlrabi
• 3 m.-sized sweet potatoes
• 2 m.-sized onion(s)
• 100 ml dry white wine
• 1 liter chicken broth
• 100 ml milk
• 500 g minced meat, half and half
• 250 ml cream
• salt and pepper
• nutmeg
• Celery salt
• 150 g butter
• Chive rolls

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean the cauliflower, parsnips, kohlrabi, sweet potatoes, and 1 onion, dice them roughly, and fry in butter. Deglaze with the white wine and simmer for a bit. Pour in the chicken stock and simmer for half an hour. Meanwhile, clean and dice the second onion, fry it with the minced meat until crispy, allowing it to develop a little roasted flavor. Season with salt and pepper, and set aside. Puree the vegetables and refine with the cream (everyone should decide for themselves what consistency they prefer), season with nutmeg, celery salt, salt, and pepper, and add the minced meat. To serve, garnish the plates with a few chives. Baguette goes very well with dipping.