Parsnip Apple Soup

Ingredients

• 500 g parsnips
• 750 ml vegetable broth
• 1 onion
• 4 tbsp olive oil
• 1 tsp curry powder
• 1 tbsp spelt whole‑grain flour
• 200 g whipping cream
• 1 apple
• 1 bunch chives
• Salt
• freshly ground pepper
• 4 tsp crème fraîche

Instructions

1. 1.

   Peel, wash and cut the parsnips into pieces; simmer in vegetable broth for about 15 minutes until tender. Puree the parsnips with the broth.

2. 2.

   Peel and finely chop the onion; sauté in hot oil until translucent. Sprinkle with curry powder and flour, let color develop, then pour in the parsnip puree. Stir in the cream and season with salt, pepper, and nutmeg to taste.

3. 3.

   Wash the apple, grate it coarsely, and fold into the soup. Wash the chives, cut into fine ribbons, and sprinkle over the dish. Serve garnished with a dollop of crème fraîche.