John Myers
Cream of Parsnip Soup
The perfect cream of parsnip soup recipe with a picture and simple step-by-step instructions.
- 400 g Parsnips
- 1 small Onion
- 2 piece Potatoes, about 120 gr.
- 1 large piece Butter
- 400 ml Chicken broth
- 200 ml Milk
- Salt
- Black pepper from the mill
- Nutmeg
- Orange juice
- 100 g Bacon slices
- Chives for the garnish
- Whipped cream for the garnish
- Peel and finely dice the onion. Peel parsnips & potatoes and dice them.
- Heat the large piece of butter and first let the onions sear briefly. Then add the parsnips & potatoes and steam everything again for a few minutes. Deglaze with the chicken stock and milk, bring to the boil briefly and then cover and simmer on a low heat for a good 20 minutes.
- In the meantime, fry the bacon cross and degrease on crepe. Cut some chives into fine rolls.
- Now puree the soup finely, (if the consistency is too thick, pour in enough hot chicken stock until the desired consistency is reached), finely season with salt & pepper & nutmeg & orange juice.
- Put the finished soup in a soup cup, garnish with a few drops of cream and chives and serve with the cross bacon ….. enjoy your meal …..
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