Nutrition Facts
4 servings
4
Creamy Parsnip Soup with Honey
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A gentle soup that will warm you up, while (re)discovering the ancient vegetable that is parsnip. The honey adds a delicately sweet note, and I topped it with granola for a crunchy texture. A soft, delicate, and especially indulgent soup.
Ingredients
4 Parsnip
150 Potato
1 Honey
250 Liquid cream (or milk)
1 Onion
Espelette pepper
1 Olive oil
Salt
Pepper
Directions
1
Peel the onion and slice it finely. Peel the parsnips, wash them, and cut them into rounds. Peel the potatoes, wash them, and cut them into large cubes.
2
In a pot, heat the olive oil. Add chopped onion, potato cubes, parsnip slices, and salt. Let cook for 2/3 minutes and add water to cover. Let cook for about 20 minutes: parsnips and potatoes should be well cooked. Drain, saving the broth.
3
In a blender, add the mixture of parsnips, potatoes, and onions. Add broth to achieve the desired consistency. Add cream or milk, honey, and chili. Blend and adjust the seasoning if needed.
4
To finish, I served it with a bit of granola on top, and a little honey drizzled over the granola.
Ingredients
Ingredients
4 Parsnip
150 Potato
1 Honey
250 Liquid cream (or milk)
1 Onion
Espelette pepper
1 Olive oil
Salt
Pepper
Directions
Directions
1
Peel the onion and slice it finely. Peel the parsnips, wash them, and cut them into rounds. Peel the potatoes, wash them, and cut them into large cubes.
2
In a pot, heat the olive oil. Add chopped onion, potato cubes, parsnip slices, and salt. Let cook for 2/3 minutes and add water to cover. Let cook for about 20 minutes: parsnips and potatoes should be well cooked. Drain, saving the broth.
3
In a blender, add the mixture of parsnips, potatoes, and onions. Add broth to achieve the desired consistency. Add cream or milk, honey, and chili. Blend and adjust the seasoning if needed.
4
To finish, I served it with a bit of granola on top, and a little honey drizzled over the granola.
Notes
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helene_m93
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