Parsnip soup

Name: Parsnip soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Parsnips (about 750 g); 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 1 (approx. 100 g) Parsley root; 300 g Potatoes; 1 pinch Sugar; 1250 ml Vegetable broth; 2 discs brown bread (approx. 50 g each); 20 g Butter; 4 Stem(s) Parsley; 100 g Fresh cream; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Parsnips (about 750 g)
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
1 (approx. 100 g) Parsley root
300 g Potatoes
1 pinch Sugar
1250 ml Vegetable broth
2 discs brown bread (approx. 50 g each)
20 g Butter
4 Stem(s) Parsley
100 g Fresh cream
baking paper

Directions

1
Peel the parsnips, cut off the ends. Wash the parsnips. Slice 1 parsnip evenly into 1 mm thick slices. Mix with 2 tablespoons of oil, salt and pepper. Spread evenly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 10-13 minutes. Take out and let cool down
2
Onions peel and roughly chop. Dice the remaining parsnips. Peel, wash and slice the parsley root. Peel, wash and dice potatoes
3
Heat 3 tablespoons of oil in a saucepan, add onions, potatoes, parsnips and parsley root, fry while turning. Season with salt, pepper and sugar. Deglaze with broth, bring to the boil, cover and cook for about 30 minutes
4
In the meantime crumble the brown bread finely. Skip the butter in a pan. Add the bread and toast it while turning. Season with salt and remove from the pan. Wash parsley, shake dry and chop finely. Mix parsley and bread
5
Finely puree the soup with a blender. Stir in crème fraiche, heat up again. Season to taste with salt and pepper. Sprinkle breadcrumbs and parsley mixture in small bowls, arrange with parsnip chips