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Creamy parsnip soup for your holiday table recipe
Parsnip is a sweet root vegetable rich in fibers, similar to turnip. You can prepare excellent cream soups from it, and if you add some argan oil before serving, its magic, walnutty aroma makes your soup really festive.
Production
01
Slice the leek into rings and cut the pasnip into cubes. Start searing the vegetables in olive oil. Salt and pepper it, and then sprinkle it with the sage. Add the crushed garlic, too.
02
After about 10 minutes of steaming, pour on the broth or simply some water, and cook it until soft. Mix it in a blender and thicken it with the rice cream mixed with the starch. Before serving, sprinkle it with some pepper powder and dash a coffeespoon of argan oil on every plate.
Ingredients
5
tsp
Organic argan oil
-20%
2
Tbsp
Olive oil extra virgin
60
g
leek
350
g
parsnip
1
clove(s)
garlic
1
tsp
1
pinch
1
coffee spoon
sage
650
ml
chicken or vegetable broth
200
ml
rice cream
1
coffee spoon
corn starch