Cream of parsnip soup with apple bagel

Name: Cream of parsnip soup with apple bagel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Parsnips; 125 g floury potatoes; 2 Onions; 4 TABLESPOONS Oil; 1⁄4 l dry white wine; 1 TABLESPOON Vegetable broth (instant); 1 red apple (e.g. Gala or Elstar); 200 g Whipped cream; 7-10 Tbsp salt, pepper, nutmeg, sugar

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Parsnips
125 g floury potatoes
2 Onions
4 TABLESPOONS Oil
1⁄4 l dry white wine
1 TABLESPOON Vegetable broth (instant)
1 red apple (e.g. Gala or Elstar)
200 g Whipped cream
7-10 Tbsp salt, pepper, nutmeg, sugar

Directions

1
Peel and wash the parsnips. Set 150 g aside, cut the rest roughly. Peel, wash and chop the potatoes. Peel and chop onions. Fry everything in a large pot in 3 tbsp. hot oil. Add wine, 1 1⁄4 l water and broth, bring to the boil.
2
Cover and simmer for about 15 minutes.
3
Finely dice the rest of the parsnip. Wash the apple, remove seeds and dice finely. Fry both in 1 tbsp. hot oil. Stir the cream into the soup, puree. Season with salt, pepper and nutmeg. Sprinkle the cubes with 1 tsp. sugar, caramelise and sprinkle on the soup.