John Myers
Creamy Parsnip Soup … with Christmas Touch …
The perfect creamy parsnip soup … with christmas touch … recipe with a picture and simple step-by-step instructions.
- 2 Parsnips fresh
- 1 Potato
- Salt
- 50 g Whipped cream
- Ground pepper white
- 1 disc Toast without crust
- 1 tablespoon Butter
- 1 Knife point Ground cardamom
- 1 Knife point Ground cloves
- 2 Knife point Ground cinnamon
- 1 tablespoon Cranberries from the glass
- 1 Basil leaf
- Clean the parsnips, peel and wash the potatoes and chop everything. Cook in lightly salted boiling water for about 25 minutes. Drain and collect the water.
- Heat the cream. Puree the parsnips and potatoes with 50 ml of the collected water and the cream. Season with pepper.
- Cut toast bread into cubes. Melt the butter together with the spices in a pan. Fry the bread cubes in it until crispy.
- Heat the cranberries in a saucepan a little. Wash the basil leaf, shake dry. Place the lingonberries on the leaf.
- Pour the soup into a deep plate. Spread the croutons on top. Place the basil leaf with the cranberries on top.
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