Parsnip and apple soup

Ingredients for 4 servings:

• 250 g parsnip(s), diced
• 2 medium-sized apples, diced
• 2 shallots, diced
• 2 tsp olive oil
• 200 ml white wine
• 500 ml chicken broth
• 5 tsp ajvar
• ½ tsp spice mix (tandoori)
• 100 ml cream or crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the parsnips and apples into approximately 1 cm cubes, and finely dice the shallots. Sauté the shallots first, then the parsnip and apple cubes. Deglaze with the white wine and add the stock. Simmer on low heat for approximately 15 minutes. Then puree with a hand blender. Add more stock if necessary until the desired consistency is reached. Add cream or crème fraîche. Stir in the tandoori spice and ajvar. If desired, you can also add sausages or toasted bread cubes, for example.