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🍲 Creamy Parsnip Soup with Crunchy Toast Cubes

305 kcal · 30 min · 4 servings

Ingredients

• Parsnips 800 g
• Onions, yellow 1 pc.
• Butter 3 tbsp
• Wheat flour, Type 405 2 tbsp
• Milk 300 ml
• Vegetable broth 800 ml
• Salt pinch
• Pepper, black ground pinch
• Nutmeg, ground pinch
• Parsley, fresh 10 g
• Whipping cream 100 g
• Toast bread 3 slices

Instructions

1. 1. Peel the parsnips and cut them into large chunks.
2. 2. Halve the onion, peel it, and dice it into large pieces as well.
3. 3. Heat 2 tablespoons of butter in a pot over medium heat.
4. 4. Sauté the parsnips and onions for about 3 to 4 minutes.
5. 5. Dust the vegetable mixture with flour.
6. 6. Let the flour sweat for about 1 minute.
7. 7. Deglaze the mixture with milk.
8. 8. Pour in the broth.
9. 9. Season the soup with salt, pepper, and nutmeg.
10. 10. Bring the mixture to a boil.
11. 11. Then cook the soup covered for approx. 10 to 15 minutes until the vegetables are soft.
12. 12. Wash the parsley and shake it dry.
13. 13. Pluck the parsley leaves and chop them finely.
14. 14. Whip the cream in a bowl using a hand mixer with the whisk attachment until stiff.
15. 15. Cut off the crusts from the toast bread.
16. 16. Cube the toast bread.
17. 17. Heat the remaining butter in a frying pan over high heat.
18. 18. Fry the toast cubes for approx. 3 minutes until golden brown.
19. 19. Lightly salt the cubes.
20. 20. Toss the cubes in the chopped herbs.
21. 21. Puree the soup until smooth.
22. 22. Taste the soup and adjust the seasoning if needed.
23. 23. Stir the whipped cream into the parsnip cream soup.
24. 24. Garnish the soup with the croutons.

Nutrition per serving

• kcal: 305
• Protein: 6 g · Fett/Fat: 17 g · Carbs: 32 g