Parsnip Soup

Ingredients

Pastenac (root) 450g

Leek 450g

Butter 2 tbsp

Apples 2 pcs

Potatoes 220g

Chicken broth 400ml

Cream 33% 1 cup

Salt

Pepper

For garnish:

Butter 1 tbsp

Leek 1/2 cup

Heat the butter in a large saucepan over medium heat. Add the chopped leeks (reserving ½ cup for garnish). Cook, stirring, for 5 minutes.

Add the diced parsnips, apple, potatoes, broth, and 4 cups of water. Bring to a boil; reduce heat and simmer, loosely covered, until the vegetables are tender, 20-25 minutes.

 Garnish: Heat oil in a large skillet over medium heat. Add the onion and cook for 3 minutes, until golden brown.

Purchase the contents of the pan in batches in a blender. Pour into the pan and stir in the cream. Season with salt and pepper. Garnish with the leek garnish.

Enjoy!