Parsnip cream soup with pear crôutons. For the desire for something hot - to spoon away delicious.
FOR 8 PORTIONS:
750 g parsnips
6-7 tablespoons butter
good 1 l vegetable broth
1 dash of lemon juice
200 g of whipped cream
2 tablespoons powdered sugar,
1/2 bunch of plain parsley
Peel 1 onion and finely dice. Peel and dice potatoes and parsnips. Sweat onions in 3-4 tablespoons hot butter, add potatoes and parsnips, sauté briefly. Add broth and bring to a boil. Simmer for about 20 minutes. Puree the soup and season with salt, pepper and lemon juice. Whip the cream.
Peel 2 pears, quarter, remove the core. Dice the pears. Caramelise the sugar in a pan, add the rest of the butter and pears, cook for about 2 minutes. Wash parsley, pat dry, finely chop.
3 Just before serving, pull the cream under the soup. Distribute the soup on a plate. Sprinkle with pear croutons and parsley. Serve with the Parmesan shooting stars.
PREPARATION TIME: about 1 hour
PRO PORTION: approx. 270 kcal, 3 g protein, 16 g fat, 26 g carbohydrates