A soft and comforting soup to warm you up, featuring parsnip and broccoli. These two vegetables blend very well together, and those who are usually reluctant about broccoli will love it. The goat cheese adds a touch of sweetness and indulgence. The pink peppercorns provide a little extra something that makes this recipe original and delightful. A healthy, indulgent dish that is also easy to prepare.
Peel the parsnips, wash them, and cut them into thick slices. Wash the broccoli, and cut it into florets. Peel the shallots and finely chop them.
In a pot, heat the oil. Add shallots, slices of parsnip, and broccoli florets. Cook for 2 to 3 minutes, then add water and salt. Cook until the parsnip is very tender and the broccoli is cooked.
Blend the parsnip, broccoli, and shallots mixture with fresh cheese and milk. Add salt, pepper, chili, and pink peppercorns to taste. Add cooking water if needed to achieve the desired texture.
To finish, serve hot, perhaps with a dollop of goat cheese on top.
0 servings
4
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