Cream of parsnip soup with apple bagel

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 kg Parsnips
  • 125 g floury potatoes
  • 2 Onions
  • 4 TABLESPOONS Oil
  • 1⁄4 l dry white wine
  • 1 TABLESPOON Vegetable broth (instant)
  • 1 red apple (e.g. Gala or Elstar)
  • 200 g Whipped cream
  • 7-10 Tbsp salt, pepper, nutmeg, sugar

Directions

  1. 1

    Peel and wash the parsnips. Set 150 g aside, cut the rest roughly. Peel, wash and chop the potatoes. Peel and chop onions. Fry everything in a large pot in 3 tbsp. hot oil. Add wine, 1 1⁄4 l water and broth, bring to the boil.

  2. 2

    Cover and simmer for about 15 minutes.

  3. 3

    Finely dice the rest of the parsnip. Wash the apple, remove seeds and dice finely. Fry both in 1 tbsp. hot oil. Stir the cream into the soup, puree. Season with salt, pepper and nutmeg. Sprinkle the cubes with 1 tsp. sugar, caramelise and sprinkle on the soup.

Nutrition Facts

KCAL
460 kcal
CARBS
38 g
FATS
27 g
PROTEINS
5 g