Creamy Parsnip Soup
- 400 grams Parsnips
- 1 starchy potato (100 grams)
- 100 grams Celery root
- 1 shallot
- 1 garlic
- 2 tablespoons clarified butter
- 1 tablespoon honey
- 800 milliliters Chicken broth (or vegetable broth)
- freshly ground peppers
- 100 milliliters Whipped cream
- 2 tablespoons Crème fraiche
- lemon juice
- Parsnip chip (for garnish)
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 crème fraîche and season with salt, lemon juice and pepper. Ladle soup into bowls.
Serve garnished with parsnip chips, if desired.