Parsnip and potato cream soup with ham cubes

Ingredients for 3 servings:

• 500 g parsnip(s), roughly diced
• 20 g butter or margarine
• 1 onion(s), chopped
• 2 clove(s) garlic, chopped
• 5 large potatoes, floury, sliced
• 1 liter vegetable broth, instant or fresh
• 150 g sour cream (10% fat)
• Parsley, fresh
• some white wine
• salt and pepper
• Paprika powder
• nutmeg
• 50 g diced ham, more if desired
• possibly water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

“old” vegetables – fresh and delicious autumn cuisine

First, sauté the onion in butter or margarine until translucent, then add the remaining vegetables (including the garlic) and quickly deglaze with vegetable stock and wine. The vegetables should be well covered. Bring to a boil and then simmer gently with the lid on until soft. Add the sour cream and puree. If the consistency is still too thick, top up with water to the desired consistency and stir vigorously. Return the soup briefly to the heat and season with salt, pepper, paprika, and nutmeg. Finally, add the diced ham, if desired, and serve sprinkled with freshly chopped parsley. The soup is also delicious with sausages or vegetarian options, such as roasted pumpkin seeds.