Parsnip cream soup
Time
Preparation time: 20 min.
Cooking or baking time: 10 min.
Total preparation time: 30 min.
We are looking forward to our luscious parsnip harvest. We have grown the robust and frugal vegetables for the first time this year and are thrilled with the ease of care and the intense taste. It is also great that the parsnips can stay in the soil over the winter, so they do not have to store them and simply remove them from the bed if necessary. For a very simple, mild-aromatic parsnip soup you need:
ingredients
- Parsnips (500 to 1000g)
- 1 finger thick slice of celeriac or more
- 2 onions
- 1 tbsp cooking oil
- 1 cup crème fraîche, sour cream, sour cream or soy cream
- water
- Black pepper, salt and - who likes - crushed allspice and herbs like parsley, chervil, lovage, chives
preparation
- Cut the vegetables into small cubes. Sweat the onions in oil, add remaining vegetables, pour in cold water. Salt, bring to a boil and simmer for about 10 minutes.
- Since all ingredients are raw edible, you do not have to boil them thoroughly before blending and can save a few more of the good ingredients.
- Puree with a blender. Add crushed allspice and crème fraîche. In the meantime, wash and chop herbs. Finally grind the pepper and stir in the herbs.
Variants & serving suggestions
The soup can be spiced up with fruit (about one or two pears) or a dash of lemon juice. Simply boil the peeled and cut fruit.
And if you are hungry, you can add a few potatoes. However, they have to be, so either cut small pieces or boil!
Decorate with a portion of crème fraîche, herbs and freshly ground pepper. Also delicious: a few roasted sunflower or pine nuts as a "topping".
I wish you good appetite!
