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PARSNIP-APPLE SOUP WITH PARSNIP CHIPS
Servings
4 Persons
Difficulty
Easy
Ingredients
For the parsnip-apple soup with parsnip chips
200 g parsnips, cut into small pieces- 200 g apples, peeled and cut into pieces
- 1 potato (floury), cut into pieces
- 1 piece lemon peel
- 100 ml white wine
- 700 ml stock
- 100 ml cream
- Some salt
- Some pepper
- Some sugar
- For the parsnip chips
- 1 piece parsnip, thinly sliced
- Some salt
Tags
Preparation
Sauté the apples, potato, lemon peel, and parsnips briefly in butter, then deglaze with the wine and half of the stock. Cover the pan and let it simmer gently over low heat until everything is very tender.
Remove the lemon peel and blend everything until smooth. Stir in the cream and, if necessary, add a little more stock. Season with salt, pepper, and sugar to taste.
For the parsnip chips, pour some rapeseed oil into a small pan (enough for frying) and fry the parsnip slices in batches until they turn golden. Place them on kitchen paper to drain off the oil and season with salt.
Pour about 200 ml of the soup into a 0.5-liter siphon, charge it with one cartridge, and shake it about 10–12 times. To serve, ladle the soup into a deep bowl, dispense some of the soup foam from the siphon on top, and garnish with a few crispy parsnip chips.
PARSNIP-APPLE SOUP WITH PARSNIP CHIPS
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You can prepare this recipe using the following products
Servings
4 Persons
Difficulty
easy
Ingredients
- For the parsnip-apple soup with parsnip chips
- 200 g parsnips, cut into small pieces
- 200 g apples, peeled and cut into pieces
- 1 potato (floury), cut into pieces
- 1 piece lemon peel
- 100 ml white wine
- 700 ml stock
- 100 ml cream
- Some salt
- Some pepper
- Some sugar
- For the parsnip chips
- 1 piece parsnip, thinly sliced
- Some salt
Tags
Preparation
Sauté the apples, potato, lemon peel, and parsnips briefly in butter, then deglaze with the wine and half of the stock. Cover the pan and let it simmer gently over low heat until everything is very tender.
Remove the lemon peel and blend everything until smooth. Stir in the cream and, if necessary, add a little more stock. Season with salt, pepper, and sugar to taste.
For the parsnip chips, pour some rapeseed oil into a small pan (enough for frying) and fry the parsnip slices in batches until they turn golden. Place them on kitchen paper to drain off the oil and season with salt.
Pour about 200 ml of the soup into a 0.5-liter siphon, charge it with one cartridge, and shake it about 10–12 times. To serve, ladle the soup into a deep bowl, dispense some of the soup foam from the siphon on top, and garnish with a few crispy parsnip chips.
Parsnip–Apple Soup: Wonderfully Creamy and Light
We have the perfect ultra-delicious recipe for your Christmas soup: This parsnip–apple soup with two layers (creamy and foamy) combines hearty warmth with fruity freshness. Refined with cream and topped with crispy, homemade parsnip chips, it’s true soul food for cold days. Easy to prepare, seasonally inspired, and incredibly delicious—give it a try!
You can prepare this recipe using the following products
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