in Germany, Soup Recipes

Parsnip and carrot soup

updated

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Ingredients for 4 servings:

  • 500 g parsnip(s), chopped
  • 250 g carrot(s), finely chopped
  • 1 onion(s), diced
  • 800 g chicken broth
  • 250 g oyster mushrooms, cleaned
  • salt and pepper
  • 200 ml cream
  • ml sugar
  • nutmeg
  • 1 bunch chives, in rolls

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté the onions in 20g of fat, briefly sauté the vegetables, add the broth, bring to a boil, and simmer covered for about 15 minutes. Fry the mushrooms in the remaining fat for 5 minutes, season with salt and pepper. Purée the soup with a hand blender, stir in the cream, and season with salt, pepper, sugar, and nutmeg. Add the mushrooms and serve sprinkled with chives.

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Written by John Myers

Professional Chef with 29 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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