Parsnip cream soup No. 2, à la Gabi

Ingredients for 4 servings:

• 600 g parsnip(s), peeled, diced
• 100 g parsnip(s), peeled, for the parsnip chips
• 1 stalk(s) leek, cut into fine strips
• 2 juniper berries, finely chopped
• 4 tbsp butter
• 1,000 ml vegetable broth
• Salt
• 2 tbsp lemon juice
• 2 cm horseradish, finely grated
• 125 ml cream, whipped until stiff
• 250 ml rapeseed oil for frying
• 1 box of garden cress

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Heat 1 tablespoon of butter in a large saucepan, sauté the diced parsnips, leeks, and juniper berries. Pour in the vegetable stock, bring to a boil, and simmer covered over medium heat for about 10 minutes until soft. Then puree finely with a hand blender. Dice the rest of the butter and gradually stir in with a whisk. Season with salt and lemon juice. Mix the horseradish with the cream and fold in. Slice the reserved parsnip lengthwise into wafer-thin slices and pat dry with kitchen paper. Heat the rapeseed oil in a pan until very hot, deep-fry the parsnip slices for 3-4 minutes until crispy, remove with a slotted spoon, drain the fat on kitchen paper, and season with salt. Ladle the soup into deep bowls and serve sprinkled with parsnip chips and garden cress.