Potato Parsnip Soup

Name: Potato Parsnip Soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 pack of (215 g) frozen shrimps ready for cooking; 4 Spring onions; 100 g streaky smoked bacon; 50 g Butter; 200 g Potatoes; 400 g Parsnips; 7-10 Tbsp Salt; 7-10 Tbsp freshly grated nutmeg; 200 ml White wine; 1-2 TEASPOONS Instant vegetable broth; 2 TABLESPOONS Lemon juice; 1 TABLESPOON Sunflower oil; 7-10 Tbsp Pepper; 100 g Whipped cream

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 pack of (215 g) frozen shrimps ready for cooking
4 Spring onions
100 g streaky smoked bacon
50 g Butter
200 g Potatoes
400 g Parsnips
7-10 Tbsp Salt
7-10 Tbsp freshly grated nutmeg
200 ml White wine
1-2 TEASPOONS Instant vegetable broth
2 TABLESPOONS Lemon juice
1 TABLESPOON Sunflower oil
7-10 Tbsp Pepper
100 g Whipped cream

Directions

1
Put the shrimps in a sieve and let them thaw at room temperature. Clean and wash spring onions and cut into small rolls. Cut bacon into short strips. Heat butter in a pot and fry bacon in it until crispy.
2
Remove the bacon and sauté the spring onions in the bacon fat, except for a little bit for sprinkling.
3
In the meantime, peel, wash and drain the potatoes and parsnips and dice them coarsely. Add the potatoes and parsnips to the onions and continue steaming for about 3 minutes. Season with salt and nutmeg. Deglaze with wine, bring to the boil and simmer for about 5 minutes.
4
Bring 1 litre of water with broth to the boil, pour in and simmer for about 20 minutes.
5
Pour boiling water over the shrimps and let them simmer for about 3 minutes. Place in a sieve, drain and chop coarsely, except for 4 pieces for garnishing. Marinate chopped shrimps with lemon juice, oil, salt and pepper.
6
Finely puree the soup, refine with cream and season to taste with salt and pepper. Arrange the soup and garnish with spring onions, bacon, tartar and shrimps.