Crazy about soups? Then you really should make this one. The sweet, aniseed taste of parsnips pairs perfectly with the spiciness of leeks. Delicious and healthy, for lunch or as a starter!
Ingredients
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4 parsnips
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2 leeks
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2 cloves of garlic
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olive oil
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800 – 1000 ml vegetable stock
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2 bay leaves
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200 ml cream
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1-2 tablespoons coarse mustard
Preparation
- Clean the parsnips. Slice about 24 thin slices of the parsnip with a cheese slicer, cut the rest into cubes.
- Clean the leeks and cut into rings. Peel and chop the garlic.
- Heat 2 tablespoons of olive oil in a soup pot and fry the leeks for about 5 minutes.
- Add 800 ml of the stock, bay leaves, parsnips and garlic and bring to a boil. Let the soup cook, with a lid on the pan, for about 10 minutes until the parsnips are cooked.
- Meanwhile, heat some olive oil in a frying pan until hot. Deep-fry the thin parsnip slices until golden brown and crispy. Let them drain on kitchen paper.
- Remove the bay leaves from the soup and puree the soup with an immersion blender.
- Stir the cream and mustard into the soup. Add a little more stock if the soup is too thick.
- Divide the soup between 4-6 bowls, drizzle over some olive oil and garnish with the fried parsnip slices and freshly ground black pepper.
Tip:
- Replace the fried parsnips with toasted almond shavings.
- Also delicious with chopped parsley as a garnish.
This is a recipe from PureHealthy.
Number of persons
4-6 people
Duration
30 minutes
