in Soup Recipes

Parsnip soup à la Gabi

updated

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Ingredients for 4 servings:

  • 500 g parsnip(s), peeled, chopped
  • 2 medium-sized potatoes, floury, peeled, cut into small pieces
  • 2 shallots, finely diced
  • 2 tbsp rapeseed oil
  • 800 ml vegetable broth, hot
  • ½ lemon(s), juice
  • Salt
  • 4 tsp peppercorns, pink
  • 4 tsp chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Heat rapeseed oil in a pan, fry the shallots until translucent, add the parsnips and potatoes, sauté, pour in the vegetable stock, and simmer covered over medium heat for 20 minutes. Then puree with a hand blender, season with lemon juice and salt, and serve sprinkled with pepper and chives. Tip: Croutons are especially delicious with this dish.

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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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