Golden Parsnip Soup
45—50 Min
Ever considered adding turmeric to parsnip soup? This special combo, topped with diced pancetta, is sure to win you over.
Ingredients 2 Portions
- 1 pieceParsnip (approx. 250 g)
- 1 piecePotato
- 250 mlWhipping cream
- 400 mlVegetable stock
- 1 pieceOnion
- 1 tsp.Butter
- 100 gDiced pancetta
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
- 1 tsp.Garlic Granules
- 1 pkg.Archive: Golden Milk Seasoning Mix
Preparation
- 1
Peel and finely dice the parsnip and potato. Also, finely dice the onion.
- 2
Melt the butter in a pan and sweat the diced onion. Then add the diced parsnip and diced potato, and season with a pinch of Kotányi Salt and Pepper. Add 1 tsp. of Kotányi Garlic Granules and sweat for around 5 minutes while stirring regularly.
- 3
Use the vegetable stock to deglaze everything, cover and leave to simmer for 25 minutes. The vegetables should be soft when cooked, as this means they can then be blended until smooth.
- 4
Stir in 1 tbsp. of Kotányi Golden Milk and add the whipping cream. Blend everything until smooth and season with salt and pepper again to taste.
- 5
Top with the diced pan-fried Panetta.
Hint:
For some extra crunch in your topping, try chopped pistachios!
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