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🍽️ Creamy Parsnip Soup with Crispy Chips

332 kcal · 30 min · 4 servings

Ingredients

• 400 g parsnip
• 250 g floury potatoes
• 150 g celeriac
• 1 onion
• 1 clove of garlic
• 1 tbsp butter (à 15 g)
• 1 l vegetable broth
• salt
• pepper
• nutmeg
• vegetable oil for frying
• 0.5 handful tarragon
• 100 g crème fraîche
• 2 tbsp lemon juice

Instructions

1. 1. Peel the parsnips, potatoes, and celery. Grate about 100 grams of the parsnips into thin slices. Dice the remaining parsnips together with the rest of the vegetables. Peel the onion and garlic and dice them as well.
2. 2. Melt the butter in a pot. Sauté the vegetables in it over medium heat for 5 minutes. Pour in the broth, season with salt, pepper, and a pinch of freshly grated nutmeg, and simmer for about 20 minutes until the vegetables are tender.
3. 3. Meanwhile, heat the oil in a small pot. Fry the thin parsnip slices in it for 5 minutes over medium heat until golden brown and crispy. Remove them, let them drain on kitchen paper, and season with salt and pepper.
4. 4. Wash the tarragon, shake it dry, and pluck the small leaves from the stems.
5. 5. Add the crème fraîche to the soup and blend everything smoothly with a hand blender. Bring the soup back to a boil. Add a little more broth if desired or let it reduce slightly, and season with lemon juice.
6. 6. Serve the soup on small plates. Sprinkle with the crispy parsnip chips and garnish with the fresh tarragon leaves.

Nutrition per serving

• kcal: 332
• Protein: 5 g · Fett/Fat: 23 g · Carbs: 26 g