John Myers
Ingredients for 4 servings:
- 600 g parsnip(s)
- 100 g onion(s)
- 20 g clarified butter
- 4 tbsp vermouth, e.g. Noilly Prat
- 100 ml dry white wine
- 700 ml vegetable stock
- n. B. Salt
- n. B. Pepper, freshly ground
- 200 ml cream
- ½ bunch parsley
- 4 tbsp oil, neutral
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Peel the parsnips and dice them. Peel the onions and dice them too. Heat the clarified butter in a saucepan and sauté the diced onions. Add the diced parsnips and sauté briefly. Deglaze with the wine, vermouth, and vegetable stock and simmer for 20 minutes. Now purée the soup very finely with a hand blender. Then, and this is very important, pass the soup through a fine sieve. This works best if you circulate a ladle through the sieve. Collect the solids in a separate bowl. These are ideal as a purée accompaniment to pan-fried dishes. Now pour in the cream and heat again. Season with salt and pepper. For the parsley oil, use a hand blender to purée the parsley leaves with the oil. Season with salt. Drizzle the parsley oil over the soup.
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