John Myers
Soup: Parsnip Soup
The perfect soup: parsnip soup recipe with a picture and simple step-by-step instructions.
- 500 g Parsnips
- 800 ml Vegetable stock
- 200 ml Cream
- 1 Diced onion
- 1 toe Garlic fresh
- 50 ml Noilly Prat
- Salt and pepper
- 1 El Creme fraiche Cheese
- 1 tl Milk
- Parsely
- 1 shot Milk
- Cut the parsnips into small pieces, dice the onion and garlic and sweat in a little olive oil, add the parsnips, sauté briefly and deglaze with the wine.
- Let it boil down, then add the vegetable stock and let the parsnips cook until soft. Season and add the cream, bring to the boil again and season to taste, then puree. If necessary, add a little more milk, just as you would like the consistency. Stir in the parsley.
- Arrange the soup, mix the creme fraiché with the milk and marble the soup with it.
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