Parsnip soup - Fit through the winter
Ingredients for 4 people:
400 g parsnips
200 g potatoes, floury cooking
200 ml Schlagfix universal whipping cream
3 pcs. shallots
800 ml vegetable stock
2 tbsp rapeseed oil
1 tablespoon lemon juice
1 bunch parsley, garnish
Salt, pepper & freshly grated nutmeg
Preparation:
Clean, peel and dice the parsnips and potatoes. Peel and finely dice the shallots and sauté in rapeseed oil in a pot until translucent. Add the parsnips and potatoes and sauté briefly while stirring. Add the stock and bring to the boil. Cover and simmer the soup over medium heat for about 20 minutes. Season with salt, pepper and freshly grated nutmeg. Finally, sprinkle with the plucked parsley.