Fine parsnip soup

Ingredients for 4 servings:

• 50 g shallot(s)
• 150 g potatoes
• 600 g parsnip(s)
• 40 g butter
• 1.2 liters of vegetable broth
• 250 ml whipped cream
• 60g baguette(s)
• 4 stalks of parsley
• 1 tbsp vegetable oil
• 30 g sunflower seeds
• ½ lemon(s) (organic)
• 2 tsp olive oil
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with croutons and sunflower seeds

Peel the potatoes and parsnips, finely dice 100g of parsnips, and set aside. Roughly dice the remaining parsnips and potatoes. Finely dice the shallots and melt 20g of butter in a saucepan. Sauté the shallots, coarsely diced parsnips, and potato until translucent. Add the vegetable stock and heavy cream, cover, and bring to a boil. Season with salt and nutmeg. Simmer uncovered for another 20 minutes, then finely purée the soup. Finely dice the baguette. Pick the leaves from 4 parsley sprigs and cut them into thin strips. Heat the vegetable oil in a non-stick pan and fry the finely chopped parsnips over medium heat until softened. Add 20g of butter, breadcrumbs, and 30g of sunflower seeds and fry until crispy. Mix in the parsley and the finely grated zest of half an organic lemon. Season the soup with salt and pepper and serve with the garnish in bowls. Drizzle each with 1/2 teaspoon of olive oil.