Creamy Parsnip Potato Soup

Ingredients

• 2 small onions
• 300 g Parsnips
• 150 g waxy potatoes
• 2 tbsp Rapeseed oil
• 750 ml vegetable stock
• 2 slices Parma ham
• 1 tsp liquid honey
• Pepper
• 100 ml soy cream
• Salt

Instructions

1. 1.

   Peel and finely dice the onions.

2. 2.

   Wash, peel, and cube the parsnips and potatoes.

3. 3.

   Heat 1 tablespoon of oil in a pot and sauté the onions until translucent. Add the parsnips and potatoes and cook for another 3–4 minutes.

4. 4.

   Pour in the stock and bring to a boil. Simmer over medium heat for 30–35 minutes until the vegetables are very soft.

5. 5.

   Meanwhile, lay the ham slices flat on a sheet of parchment paper on a baking tray.

6. 6.

   Mix the remaining oil with honey and brush it onto the ham, seasoning with pepper. Cover with another sheet of parchment and bake in a hot oven at 200 °C (180 °C fan, gas: level 3) for a few minutes until crisp. Transfer to a plate and let cool.

7. 7.

   Puree the soup with an immersion blender or in a stand mixer.

8. 8.

   Strain the soup through a coarse sieve into a second pot. Add the soy cream and bring back to a boil. Season with salt and pepper. Serve topped with the crispy Parma ham.