in Recipes, Soup Recipes

Parsnip and Carrot Cream Soup

updated

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 45 kcal
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Ingredients
 

  • 500 g Parsnips
  • 500 g Carrots
  • 4 Potatoes
  • Chicken broth fresh
  • Cream 10% fat
  • Salt and pepper
  • Nutmeg
  • Ground cumin

Instructions
 

  • Warm up fresh, home-cooked chicken broth. Chop parsnips, potatoes and carrots and cook in the broth until soft. Now season with salt, pepper, nutmeg and a little cumin. Now remove the pan from the heat and add some cream (to taste). Now that Puree the soup, I didn't make it (just mashed it) because I like to have pieces in the soup.
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Nutrition

Serving: 100gCalories: 45kcalCarbohydrates: 3.8gProtein: 1.1gFat: 2.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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