Parsnip Soup

Ingredients

• 500 g parsnips
• 150 g waxy potatoes
• 100 g Knollensellerie
• 1 Shallot
• 1 Garlic clove
• 2 EL rapeseed oil
• 800 ml vegetable broth
• Salt
• Pepper (freshly ground)
• 50 ml whipping cream
• 50 ml milk (1.5 % fat)
• 50 g sour cream
• 1 splash Lemon juice
• 0.5 TL fennel seeds
• Sweet Paprika Powder

Instructions

1. 1.

   Peel parsnips, potatoes, celery, shallot and garlic. Cut all vegetables into cubes. Sauté everything except the potato cubes in a pan with hot rapeseed oil for 5–10 minutes until golden brown; then add the potatoes, pour in the broth and season with salt and pepper. Let it simmer gently for about 20 minutes, stirring occasionally.

2. 2.

   Finally add milk and cream to the soup and blend everything finely. Strain through a sieve if desired and let it reduce further or add more broth as needed. Stir in sour cream, season with salt, lemon juice and pepper, then serve in bowls.

3. 3.

   Crush the fennel in a mortar, sprinkle with paprika powder over the parsnip soup and serve.