Creamy Parsnip Soup
Creamy Parsnip Soup
Yield
4 servingsPrep
20 minCook
40 minReady
65 minIngredients
400 grams parsnips
1 starchy potato (100 grams)
100 gras celery root
1 shallot
1 garlic clove
2 tablespoon clarified butter
1 tablespoon honey
800 milliliters chicken broth
slat, freshly ground pepper, parsnip chip
800 milliliters whipping cream
salt, freshly ground pepper
100 milliliters whipping cream
2 tablespoons creme fraiche cheese
lemon juice
Ingredients
400 grams parsnips
1 starchy potato (100 grams)
100 gras celery root
1 shallot
1 garlic clove
2 tablespoon clarified butter
1 tablespoon honey
800 milliliters chicken broth
slat, freshly ground pepper, parsnip chip
800 milliliters whipping cream
salt, freshly ground pepper
100 milliliters whipping cream
2 tablespoons creme fraiche cheese
lemon juice
Directions
- Peel and dice parsnips, potatoes, celery root, shallot and garlic. In a pot, fry prepared vegetables with the exception of the potatoes in clarified butter until vegetables are golden-brown, 5-10 minutes. Stir in honey and cook until vegetables are slightly caramelized. Mix in potatoes and broth. Season with salt and pepper and simmer over low heat, stirring occasionally, about 30 minutes.
- Stir in cream and puree soup. Strain soup through a sieve into another pot. Continue cooking or add a little more broth until soup reaches the desired consistency. Stir in creme fraiche and season with salt, lemon juice and pepper. Ladle soup into bowls.
