John Myers
Parsnip Soup
The perfect parsnip soup recipe with a picture and simple step-by-step instructions.
- 200 g Through Pork belly
- 1 bunch Spring onions
- 50 g Butter
- 2 size Potatoes
- 600 g Parsnips
- Salt pepper
- Freshly grated nutmeg
- 200 ml White wine
- 1 l Vegetable broth
- 2 tbsp Lemon juice
- 1 tbsp Sunflower oil
- 1 cups Cream
- 1 P Tk – shrimp
- Let the shrimps thaw in a colander at room temperature.
- Clean and wash the spring onions and cut into rolls.
- Cut the bacon into short strips.
- Heat the butter in a saucepan and briefly fry the bacon in it until crispy, remove.
- Sauté the spring onions in the bacon fat, except for something to sprinkle.
- Peel and roughly dice the potatoes and parsnips.
- Add the potatoes and parsnips to the onions and cook for another 3 minutes.
- Season with salt and nutmeg.
- Deglaze with wine and vegetable stock, bring to the boil and simmer for about 20 minutes.
- Finely puree the soup, refine with cream and season with lemon juice, salt and pepper.
- Fry the shrimp in a pan in a little oil.
- Serve the soup with spring onions and shrimp garnish. Good Appetite !!!
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