John Myers
Contents
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Ingredients
- 1 Potato violet approx. 100 g
- Salt, caraway seeds
- 1 Fresh parsnip approx. 30 g
- Onion
- 5 g Butter
- 150 Milliliters Vegetable broth
- Dried thyme
- Better is of course fresher
- Pepper, nutmeg
- 0,5 disc Black Forest ham
- Creme fraiche Cheese
- Parsley crispy fresh
Instructions
- Wash the potatoes and cook in boiling water with a little salt and caraway seeds for about 20 to 25 minutes. Pouring off.
- Clean the parsnip and cut into small pieces. Cut the onion into small cubes. Melt the butter in a saucepan. Steam the onion until translucent. Add the parsnip and sweat a little. Add the vegetable stock and thyme. Bring to the boil and simmer for 5 minutes on a low level.
- Peel the potato and cut into cubes. Add to the pot and warm up. Take off the stove. Puree the whole thing and season with pepper and nutmeg. Possibly add vegetable stock.
- Cut the ham into strips. Fry in a little fat until crispy. Remove from the pan and use kitchen paper to remove excess fat.
- Pour the soup into a deep plate. Put a spoonful of crème fraîche on top of the soup. Spread the ham on top and garnish with parsley.
Nutrition
Serving: 100gCalories: 48kcalCarbohydrates: 0.5gProtein: 1.6gFat: 4.5g
