Parsnip soup with vegetable chips

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 3 Parsnips (about 750 g)
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 Onions
  • 1 (approx. 100 g) Parsley root
  • 300 g Potatoes
  • 3 TSP Vegetable broth (instant)
  • 2 discs brown bread (approx. 50 g each)
  • 4 Stem(s) Parsley
  • 100 g Fresh cream
  • baking paper

Directions

  1. 1

    Clean, peel and wash the parsnips. Slice 1 parsnip evenly into 1 mm thin slices. Mix with 1 tablespoon of oil, salt and pepper. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 100 °C/circulating air: 100 °C, most suitable! /gas: see

  2. 2

    manufacturer) for about 1 hour, opening the oven from time to time to allow the moisture to escape. Remove from the oven and let it cool down.

  3. 3

    Peel the onions. Peel, wash and chop parsley root and potatoes. Chop everything and remaining parsnips. Heat 1 tablespoon of oil in a saucepan. Fry the onions briefly. Add the remaining vegetables and potatoes and fry briefly.

  4. 4

    Season with salt and pepper. Add 1 1⁄2 l water and stock, bring to the boil, cover and simmer for about 30 minutes.

  5. 5

    In the meantime crumble the brown bread finely. Roast in a pan without fat while turning. Season with salt and take out. Wash parsley, shake dry and chop finely. Mix parsley and bread.

  6. 6

    Finely puree the soup. Stir in crème fraiche. Heat soup again and season to taste. Serve with crumb mixture and vegetable chips.

Nutrition Facts

KCAL
360 kcal
CARBS
40 g
FATS
18 g
PROTEINS
6 g