Parsnip soup with vegetable chips

Name: Parsnip soup with vegetable chips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 Parsnips (about 750 g); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 1 (approx. 100 g) Parsley root; 300 g Potatoes; 3 TSP Vegetable broth (instant); 2 discs brown bread (approx. 50 g each); 4 Stem(s) Parsley; 100 g Fresh cream; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

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

Directions

1
Clean, peel and wash the parsnips. Slice 1 parsnip evenly into 1 mm thin slices. Mix with 1 tablespoon of oil, salt and pepper. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 100 °C/circulating air: 100 °C, most suitable! /gas: see
2
manufacturer) for about 1 hour, opening the oven from time to time to allow the moisture to escape. Remove from the oven and let it cool down.
3
Peel the onions. Peel, wash and chop parsley root and potatoes. Chop everything and remaining parsnips. Heat 1 tablespoon of oil in a saucepan. Fry the onions briefly. Add the remaining vegetables and potatoes and fry briefly.
4
Season with salt and pepper. Add 1 1⁄2 l water and stock, bring to the boil, cover and simmer for about 30 minutes.
5
In the meantime crumble the brown bread finely. Roast in a pan without fat while turning. Season with salt and take out. Wash parsley, shake dry and chop finely. Mix parsley and bread.
6
Finely puree the soup. Stir in crème fraiche. Heat soup again and season to taste. Serve with crumb mixture and vegetable chips.