Creamy Parsnip Soup

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Creamy Parsnip Soup
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
400 grams Parsnips
100 grams potatoes
1 onion
50 grams Bacon
2 tablespoons vegetable oil
600 milliliters Vegetable broth
150 grams button Mushroom
2 tablespoons olive oil
200 milliliters Whipped cream
Nutmeg
salt
peppers
½ bunch flat-leaf parsley (for garnish)
How healthy are the main ingredients?
ParsnipWhipped creampotatoolive oilparsleyonion

Preparation steps

1.

Peel, rinse and slice parsnip. Peel, rinse and dice potatoes. Peel and chop onion. Heat oil in a saucepan and saute bacon and onion briefly, then pour in vegetable stock. Add parsnip and potatoes and simmer for about 20 minutes on medium heat.

2.

Clean mushrooms and cut into quarters. Heat oil in a pan and saute mushrooms for a few minutes, then season with salt and pepper. Remove 1/3 of diced vegetables from the soup and set aside. Puree the rest of the soup. Combine diced vegetables with cream and return to soup, then season with nutmeg, salt and pepper. Pour soup into bowls, sprinkle with mushrooms and parsley and serve.