Pureed Parsnip Soup

Ingredients

• 300 g parsnips (2 parsnips)
• 30 g small onions (1 small onion)
• 350 ml classic vegetable broth
• 4 stalks chervil
• 70 g North Sea prawns (ready to cook)
• 150 g yogurt (0.1% fat)
• Salt
• Pepper
• liquid sweetener (optional)

Instructions

1. 1.

   Wash, peel, and slice the parsnips.

2. 2.

   Peel and finely dice the onion.

3. 3.

   Bring the vegetable broth to a boil in a pot. Add the parsnips and diced onion, cover, and simmer over low heat for 18-20 minutes.

4. 4.

   Meanwhile, rinse the chervil, shake dry, and pluck the leaves. Rinse the prawns in a sieve and drain.

5. 5.

   Add half of the chervil to the soup. Puree with an immersion blender until smooth and remove from heat.

6. 6.

   Stir 3 tablespoons of the pureed soup into 100 g yogurt, then add this mixture back to the soup and blend again with the immersion blender. Season with salt, pepper, and a few drops of sweetener if desired. Serve with prawns on top, swirl in the remaining yogurt, and garnish with the rest of the chervil.

7. 7.