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🍲 Parsnip-Potato Soup with Parsley & Parmesan Chips

309 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 250 g
• parsnips 400 g
• onions, yellow 1 pc.
• butter 1 tbsp
• white wine, dry 200 ml
• vegetable broth 850 ml
• salt pinch
• pepper, white ground pinch
• parmesan 50 g
• parsley, fresh 50 g
• whipping cream 100 g

Instructions

1. 1. Peel the potatoes, wash them thoroughly and cut into cubes. Peel the parsnips as well, remove the ends and dice. Halve the onions, peel and dice them too.
2. 2. Heat 1 tbsp of butter in a pot over medium heat and sauté the vegetables for about 5 minutes. Deglaze with wine, add the broth and bring to a boil. Season with salt and pepper and simmer for about 20 minutes.
3. 3. Meanwhile, preheat the oven to 200 °C (top/bottom heat). Grate the parmesan finely and scatter it in 8 circles (approx. 8 cm Ø) on a baking sheet lined with baking paper. Bake in the oven for approx. 5 minutes until crispy and lightly browned. Let cool.
4. 4. Wash the parsley thoroughly, pat dry, pluck the leaves from the stems and chop finely. Add the cream and chopped parsley to the soup and puree the mixture.
5. 5. Season the parsnip potato soup with salt and pepper. Fill into deep plates, arrange the parmesan chips on top and serve. Enjoy your meal! Tip: The chips turn out especially well if you scatter the parmesan onto the baking sheet using a round cookie cutter.

Nutrition per serving

• kcal: 309
• Protein: 8 g · Fett/Fat: 12 g · Carbs: 41 g