Potato parsnip soup with parsley croutons
very easy
45 mins
45 mins
Ingredients
- 2 Onions
- 3 (approx. 300 g) Parsnips
- 600 g Potatoes
- 90 g Butter
- 7-10 Tbsp salt, pepper
- 1/4 l dry white wine
- 7-10 Tbsp approx. 1 1/2 l chicken broth
- 1 Garlic clove
- 1 collar flat leaf parsley
- 4 thick slices of white bread (from the previous day)
- 250 g Whipped cream
Directions
- 1
For the soup, peel and finely dice onions. Peel and wash parsnips and potatoes and cut into small pieces. Heat 40 g butter in a large pot. Fry the onions, parsnips and potatoes over a low to medium heat.
- 2
Season with salt and pepper. Deglaze with wine. Pour in broth. Simmer covered for about 25 minutes until parsnips and potatoes are soft.
- 3
For the croutons, meanwhile, peel the garlic and chop finely. Wash the parsley, shake dry and cut the leaves into fine strips. Cut the bread into cubes. Heat the rest of the butter in the pan.
- 4
Fry the bread at medium heat until crispy, turning. Add garlic and parsley and fry briefly. Season with salt.
- 5
Puree the soup with a hand blender, mixing in the cream. If necessary add some more stock. Boil up while stirring. Season to taste with salt and pepper. Serve with croutons.
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