PARSNIP-APPLE SOUP WITH PARSNIP CHIPS

Name: PARSNIP-APPLE SOUP WITH PARSNIP CHIPS
Yield: 4 servings
Ingredients: 200 g parsnips, cut into small pieces; 200 g apples, peeled and cut into pieces; 1 null potato (floury), cut into pieces; 1 piece lemon peel; 100 ml white wine; 700 ml stock; 100 ml cream; null some salt; null some pepper; null some sugar; null some null; 1 piece parsnip, thinly sliced; null some salt

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

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.

A parsnip and apple soup is a wonderful interplay between the earthy sweetness of the parsnip and the fruity acidity of the apple. Since the potato and cream make it quite creamy and rich, it pairs perfectly with the following accompaniments:

Crunchy toppings for extra bite
In addition to homemade parsnip chips, there are other ways to add an exciting texture to this creamy soup. A crispy bacon crumble or finely roasted pancetta strips provide a salty accent to the sweet note of the parsnip. If you prefer a vegetarian option, go for roasted hazelnuts or walnuts. These highlight the nutty aroma of the root vegetable perfectly. A piece of freshly toasted sourdough bread with some salted butter rounds off the experience.

Harmonious main courses
This soup is the ideal starter for an autumn or winter menu. It prepares the palate perfectly for hearty meat dishes. Game dishes such as saddle of venison or a classic venison stew are particularly suitable. Poultry, such as a roasted duck breast, also harmonizes wonderfully with the fruitiness of the apple. For a vegetarian menu, we recommend a creamy mushroom risotto or classic cheese spaetzle to follow.

Matching drink recommendations
Since the soup is refined with white wine, a similar wine also makes an excellent companion. A dry Pinot Grigio or a Pinot Blanc is ideal, as they remain subtle and do not overpower the delicate flavor. A unique and regional alternative is a dry apple cider. This picks up on the fruity component of the soup and provides a refreshing taste experience.

A little gourmet tip
Would you like to refine the flavor of the soup even further? A small dollop of freshly grated horseradish provides an exciting, light spiciness. Fresh herbs such as thyme or cress add an aromatic note to the dish and make it a visual highlight.