Parsnip soup with ginger, garlic and Vienna sausages

Ingredients for 4 servings:

• 500 g parsnip(s)
• 1 large potato(s)
• 20 g ginger root
• 1 m.-sized onion(s)
• 2 large garlic cloves
• 25 g clarified butter, or margarine
• 125 ml white wine
• 1 liter vegetable broth
• ½ small lemon(s)
• 1 ½ tbsp herb cream cheese
• 4 sausages, Vienna sausages
• 2 dashes Worcestershire sauce
• olive oil
• Salt
• Cayenne pepper
• Paprika powder, hot

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

spicy hearty winter soup

Dice the onion and 1 garlic clove (reserve 1). Peel, wash, and dice the parsnips and potatoes. Peel and dice the ginger. Place the ginger peel in a small spice sieve or bag and seal. Melt half of the clarified butter and sauté the onions and garlic until translucent. Add the parsnips and fry for about 3-5 minutes, stirring constantly. Then add the potato pieces and fry for about 2 minutes. Add a little salt and season with plenty of cayenne pepper. Deglaze with the white wine. Stir and reduce until the white wine has evaporated. Now add the hot vegetable stock and the ginger peel in the spiced egg and simmer over medium heat for about 20-25 minutes, stirring occasionally. Slice the wieners and sear them in the remaining clarified butter, sprinkle with hot paprika, stir, and keep warm. Remove the spiced egg from the soup, purée it coarsely or finely with a hand blender, as desired, and whisk in 1.5-2 tablespoons of herb cream cheese. Press in the remaining garlic clove and season to taste with lemon juice, Worcestershire sauce, salt, and cayenne pepper. Serve on plates with the sausages and a few drops of olive oil. Suitable as a main course or appetizer. Serve with fresh white bread. Tip: Vegetarians can omit the sausages and use smoked tofu.