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🍽️ Creamy Parsnip Soup with Crispy Chips and Sprouts

485 kcal · 30 min · 4 servings

Ingredients

• 500 g parsnips
• 1 floury potato (approx. 150 g)
• 200 g celeriac
• 1 shallot
• 1 garlic clove
• 1 tsp fresh grated ginger
• 1 tbsp clarified butter
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 150 ml whipping cream
• 2 tbsp crème fraîche
• 100 ml vegetable oil (for frying)
• radish sprouts (for garnishing)

Instructions

1. 1. Peel the parsnips, the potato, the celery, the shallot, and the garlic.
2. 2. Cut about 20 thin slices from one parsnip.
3. 3. Dice the remaining vegetables into small cubes.
4. 4. Heat ghee in a pot.
5. 5. Add the diced parsnip, celery, shallot, garlic, and ginger to the hot fat.
6. 6. Sauté the vegetables for 2 to 3 minutes until they become colorless.
7. 7. Stir the diced potatoes into the vegetables.
8. 8. Deglaze the mixture with the broth.
9. 9. Season the soup with salt and pepper.
10. 10. Let the soup simmer quietly for about 30 minutes, stirring occasionally.
11. 11. Heat oil in a separate pot.
12. 12. Check the oil temperature by holding the end of a cooking spoon in the oil; it is ready when bubbles rise.
13. 13. Fry the parsnip slices for 2 to 3 minutes until golden brown.
14. 14. Make sure the slices float slightly to avoid splashing.
15. 15. Let the chips drain on kitchen paper.
16. 16. Season the drained chips with a little salt.
17. 17. Add the cream and the crème fraîche to the finished soup.
18. 18. Puree the soup until smooth.
19. 19. Bring the soup to a boil again briefly if necessary.
20. 20. Add more broth if necessary to achieve the desired consistency.
21. 21. Finally, adjust the seasoning of the soup with salt and pepper.
22. 22. Distribute the soup onto the plates.
23. 23. Garnish the soup with the parsnip chips and the radish sprouts.
24. 24. Serve the soup with toasted bread if desired.

Nutrition per serving

• kcal: 485
• Protein: 7 g · Fett/Fat: 32 g · Carbs: 42 g