Cream of parsnip and apple soup

Ingredients for 4 servings:

• 250 g parsnip(s)
• 200 g potatoes
• 1 apple
• 1 vegetable onion(s)
• 100 ml cream
• 1 liter chicken broth or vegetable broth
• 1 bunch of wild garlic
• 80 ml vegetable oil
• 8 shrimp(s)
• 1 tbsp oil (garlic oil)
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Delicious soup refined with wild garlic oil (cooking class recipe)

Peel and dice the parsnips, apple, potatoes, and onion, and sauté them in a pan with a little oil. Then deglaze with stock and simmer for about 15-20 minutes, until everything is soft. Purée everything with a hand blender and season with cream, salt, pepper, and nutmeg. While the soup is cooking, trim, wash, and pluck the wild garlic. Finely purée it with the oil in a tall container. Remove the shells and intestines from the prawns, marinate them in the garlic oil, and cook them on all sides in a pan. Season with salt and pepper. Serve the soup with the prawns and a few drops of wild garlic oil. Serve with fresh baguette.