Link to instruction video
Easy to make and a very comforting soup indeed.
I was very hungry at lunchtime yesterday, found two parsnips in my refrigerator and decided to experiment and create a soup, love soup during autumn and winter. It turned out really tasty and comforting.
250 grams of parsnip (chopped)
A little carrot (chopped) (30 – 40 grams)
1/2 yellow onion
1 tablespoon honey (or maple syrup)
1/2 teaspoon of thyme
1 bay leaf
1 teaspoon crushed ginger
1 – 2 tablespoons of concentrated stock (chicken or vegetarian option)
3 dl cream
Water (cover the vegetables) about 3 dl
1/2 teaspoon salt
1 ml black pepper
Butter to frying
Little white wine (optional – can also be ruled out)
- Get all your ingredients ready, chop, measure etc.
- Melt some real butter and sauté the chopped parsnip and carrot for 5 minutes.
- Add the onion and pressed garlic after 5 minutes, sauté for additional 5 minutes.
- Add your seasoning and bay leaf, mix well.
- Pour 3 dl of water or enough water to just cover the vegetables.
- Add your concentrated stock, mix well.
- Put the lid on and bring it all to a boil, remove the lid once it starts boiling, lower the heat and let simmer for 15 minutes or until the vegetables are soft.
- Meanwhile, you can add the honey, crushed ginger and some white wine (optional) and let it all simmer for another 5 – 10 minutes.
- Remove the bay leaf.
- By now all liquid has now evaporated and the vegetables are soft.
- Add the cream, Mix it with a hand mixer or food processor until it is all very soft and smooth.
- Taste, correct seasoning, add more wine or cream or even water until you get the right texture that suits your taste.
Enjoy it with some bread! Delicious!