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Cream of parsnip soup with thyme croutons

Cream of parsnip soup

with thyme croutons

Duration
approx. 45 min.
Effort
Leicht

Ingredients for 4 people

  • 600 gParsnips
  • 1Onion(s)
  • 3 TbspButter
  • 900 mlVegetable stock
  • 4 SprigsThyme
  • 200 gBaguette (from previous day)
  •  Salt
  •  Pepper
  • 200 gCream
  • 2 TbspKühne [32105]
  • 1 TbspLemon juice
  •  Freshly ground nutmeg

Nutritional information

Approx. 480 kcal (2009 kJ) / 8 g protein / 28 g fat / 44 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Pastinakencreme-Suppe mit Croûtons

1. Peel the parsnips and cut into pieces. Peel the onions and finely dice. In a saucepan, melt 1 tbsp of butter, then sauté the onions in the butter until golden. Add the parsnip and sauté for 1–2 minutes. Pour in the stock, cover and let cook for about 20 minutes over medium heat.


2. Rinse the thyme and shake dry, pluck off the leaves and chop into fine bits. Cut the baguette into cubes approx. 1 cm in size. Melt the remaining butter in a small non-stick frying pan. Toast the bread cubes over medium heat until golden brown, stirring constantly, stir in the thyme and cook briefly. Season the croutons lightly with salt and pepper, keep warm.


3. Add the cream and horseradish to the soup and purée with a hand blender until creamy. Season with lemon juice, salt, pepper and nutmeg. Distribute the soup on plates or in soup bowls, sprinkle with the croutons and serve immediately.


1. Peel the parsnips and cut into pieces. Peel the onions and finely dice. In a saucepan, melt 1 tbsp of butter, then sauté the onions in the butter until golden. Add the parsnip and sauté for 1–2 minutes. Pour in the stock, cover and let cook for about 20 minutes over medium heat.


2. Rinse the thyme and shake dry, pluck off the leaves and chop into fine bits. Cut the baguette into cubes approx. 1 cm in size. Melt the remaining butter in a small non-stick frying pan. Toast the bread cubes over medium heat until golden brown, stirring constantly, stir in the thyme and cook briefly. Season the croutons lightly with salt and pepper, keep warm.


3. Add the cream and horseradish to the soup and purée with a hand blender until creamy. Season with lemon juice, salt, pepper and nutmeg. Distribute the soup on plates or in soup bowls, sprinkle with the croutons and serve immediately.