Velvety Parsnip Cream Soup with Sourdough Croutons
60 min
Under an hour
Knuspr-Küche
Preparation method
Preparation of the vegetable broth
1
For the broth, wash, peel, and roughly dice the carrots and parsley root. Peel and quarter the onion.
2
In a heavy-bottomed pot, heat 1 tsp olive oil and roast the vegetables for about 5 minutes. Pour in 2 liters of water, add peppercorns, allspice, and 1 tsp salt. Simmer over low heat for approx. 45 minutes.
3
Strain the broth through a sieve. We need 1 liter of the fresh broth for the soup. You can store the rest in the refrigerator or freeze it for later.
Chef's tip
For a vegan option, you can replace the sour cream with a plant-based alternative made from oat or soy.
A splash of lemon juice just before serving gives the soup an extra freshness.
Ingredients
Price per portion:€ 3.55
Ingredients for the soup
Ingredients for serving and garnishing
30 min
Under an hour
