Celery-Parsnip Soup

Ingredients

• 800 g parsnips
• 4 sprigs thyme
• 2 tbsp olive oil
• Salt
• 2 tbsp honey
• 4 tbsp hazelnuts (15 g each)
• 30 g parmesan (32% fat in the product)
• 1 onion
• 2 stalks celery
• 1 tbsp butter (15 g)
• 1.5 l vegetable broth
• 100 g crème double
• Pepper
• 1 tbsp sherry vinegar

Instructions

1. 1.

   Clean, wash, peel and roughly chop the parsnips. Wash the thyme, pat dry, set aside one sprig for garnish; combine the rest with the parsnips, 1 tbsp olive oil, a pinch of salt and honey on a baking sheet lined with parchment paper. Roast the parsnips in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 35–40 minutes.

2. 2.

   Meanwhile, roughly chop the hazelnuts and place them on a parchment-lined baking sheet. Sprinkle parmesan over them, slide the tray over the roasted parsnips and roast for 6–7 minutes. Let cool and transfer to a bowl.

3. 3.

   Peel the onion, clean and wash the celery, then finely chop both. Heat the remaining oil and butter in a pot. Sauté the onion and celery for 7–8 minutes over medium heat until softened. Add the parsnips (without thyme), pour in the broth and simmer gently for 10 minutes.

4. 4.

   Add the crème double to the parsnip mixture, blend with an immersion blender until smooth, season with salt, pepper and sherry vinegar. Pick off leaves from the remaining thyme sprig. Ladle the soup into bowls and top with thyme leaves and the hazelnut mixture.