Creamy Parsnip Soup with Haddock

Name: Creamy Parsnip Soup with Haddock
Total time: 45 min
Yield: 4
Ingredients: 400 grams Parsnips; 600 milliliters Vegetable broth; 1 Tbsp butter; 1 Tbsp olive oil; 1 onion; 2 Tbsps Crème fraiche; salt; peppers; Nutmeg (ground); 1 Haddock fillet; 100 grams Whipped cream; 2 Tbsps parsley (cut into thin strips)

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Health Score:

7,9 / 10

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Ingredients

for

servings

Ingredients: 400 grams Parsnips; 600 milliliters Vegetable broth; 1 Tbsp butter; 1 Tbsp olive oil; 1 onion; 2 Tbsps Crème fraiche; salt; peppers; Nutmeg (ground); 1 Haddock fillet; 100 grams Whipped cream; 2 Tbsps parsley (cut into thin strips)

How healthy are the main ingredients?

Parsnip Whipped cream olive oil parsley onion salt

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Preparation steps

Peel parsnip and cut into cubes. Peel onion, chop finely and fry in oil. Add parsnip and briefly sauté with the onion, then pour in the vegetable broth.

Simmer about 30 minutes and then puree.

Add crème fraîche and season with salt, pepper and nutmeg.

Drizzle haddock with the olive oil, season with salt and pepper and bake in preheated oven at 120°C (approximately 250°F) until cooked through, 10-15 minutes.

Pour the soup into bowls, divide the fish with a fork into bite-sized pieces and add to the soup. Garnish with the heavy cream and chopped parsley.