Pastorini Cream Soup with Croutons
The pastorini cream soup with croutons from Spoonsparrow is always well received.
Ingredients
- 400 g parsnips
- 100 g waxy potatoes
- 1 Carrot
- 1 onion
- 1 Garlic clove
- 30 g butter (2 tbsp)
- 1 tbsp honey
- 750 ml vegetable broth
- Salt
- Pepper
- 2 slices whole‑grain baguette
- 150 ml Milk (3.5% fat)
- 40 g sour cream (2 tbsp)
- a splash lemon juice
Instructions
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1.
Peel the parsnips, potatoes, carrot, onion and garlic. Cut all vegetables into small cubes. Heat 1 tbsp butter in a pot and sauté the vegetables over medium heat for 3–4 minutes. Stir in honey, let it caramelize briefly, then deglaze with broth. Season with salt and pepper and simmer gently, stirring occasionally, for about 20 minutes.
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2.
Meanwhile cut the baguette into cubes. Heat the remaining butter in a pan and fry the bread cubes until crisp all around. Remove and drain on paper towels.
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3.
Take roughly one ladleful of vegetables from the soup and set aside. Add milk to the pot and blend until creamy. If desired, let it reduce further or add more broth. Stir in sour cream, return the reserved vegetables, and season with salt, lemon juice and pepper. Divide the soup into four bowls, sprinkle with croutons and serve immediately.
