John Myers
Creamy Parsnip Soup …
The perfect creamy parsnip soup … recipe with a picture and simple step-by-step instructions.
- 2 Parsnips
- 100 g Potatoes
- Some onion
- 10 g Butter
- 250 Milliliters Vegetable broth
- 30 g Whipped cream
- White pepper
- Fresh beetroot
- Sunflower oil
- Peel, wash and dice the parsnips and potatoes. Finely dice the onion as well.
- Steam the onion in the hot butter until translucent. Add parsnips and potatoes and sauté briefly. Pour in the vegetable stock. Bring to the boil briefly and cook on a low flame for 20 minutes.
- Puree the whole thing together with the cream. Season with pepper.
- Peel the beetroot. Tip: once – put on gloves to avoid leaving fingerprints 😉 Cut into fine slices with the cucumber slicer. Pat dry a little with kitchen paper.
- Heat the oil in a saucepan. Bake the beetroot slices in it. Take out with a slotted spoon and drain on kitchen paper.
- Arrange the soup with the beetroot in deep plates. Garnish with parsley.
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