Prepare Parsnip Soup fantastically fine, Recipe with many Tips
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
I show you how to make parsnip soup in this article. This gourmet soup always succeeds because it is quick to cook and very easy to prepare.
This soup makes ‘a slim leg’ because it goes down well with guests. The soup shines with garnishes, additions and toppings.
Soup at its best on a plate is a joy. So follow me into the kitchen and watch me prepare the soup. Have fun and enjoy cooking your own soup!
Table of Contents
1. Parsnip soup recipe
To get you in the mood, let’s start with the instructions. You will find the exact ingredients and step-by-step photos for the preparation as well as a cooking video below. If you have any questions, please use the comment function at the bottom of the page. In the further course of the article you will find ideas for variations of the cream soup. Have fun and enjoy!
Recipe for cream of parsnip soup with tips for variations from cooking professional Thomas Sixt.
Pastinakensuppe Rezept, intelligente Anleitung mit Grundrezepte und Varianten der beliebten Pastinakencremesuppe. Ausführliche Beschreibung und Kitchen Story vom Profikoch. Ich zeige Dir geniale Suppen mit Pastinaken.
|15||g||butter (or vegetable oil (vegan))|
|500||g||parsnips (I like to buy organic vegetables)|
|40||ml||dry white wine (or Prosecco)|
|some||pumpkin seed oil|
Wash the parsnips and dry them.
Peel and chop the roots. I usually cut the vegetables for the soup into bite-sized pieces right away, so I can set aside some cooked vegetables for the soup before blending.
Place the vegetables in a saucepan with the butter and sauté for approx. 8 minutes until colourless.
Deglaze with white wine and stock, then bring to the boil, slowly add the cream to the boiling liquid. Season the soup with salt, pepper, nutmeg and cayenne pepper.
Take a few portions of vegetables cooked al dente out of the soup and reserve them for the soup garnish and later distribute hot in preheated bowls.
Blend the soup with a hand blender and leave to stand for 10 minutes. Then bring to the boil, add some cold butter while blending and create a lot of foam.
Serve the cream soup with soup garnish, decorate attractively with cress, pumpkin seed oil and red pepper. You can thread the oil dabs through with a skewer.
Serve quickly, bon appétit!
2. Calories (Kcal) and nutritional values
3. Variations and ideas for parsnip soup
You can use the above soup as a basic recipe and add, modify and individually refine the soup according to the ideas in the table:
|Cream or soy cream||You can add whipped cream to the soup.|
|White truffle oil||Mix real white truffle oil into the soup before serving and serve with white truffle slices.|
|Parsnip crisps||Thin parsnip slices as chips.|
|Walnuts||Add fresh or caramelised walnuts.|
|Almonds||Serve with toasted almonds.|
|Cashew||Add chopped or whole cashews.|
|Pumpkin seeds||Add the roasted pumpkin seeds to the soup.|
|Pumpkin seed oil||Drizzle the pumpkin seed oil over the soup.|
|Sesame||Sprinkle on at the end, light and dark sesame seeds look and taste great!|
|Croutons||Toasted bread cubes with garlic and thyme as topping.|
|Herbs||Thyme, parsley, dill, cress, sprouts|
|Herb crisps||Fried parsley leaves or basil leaves|
|Turmeric||Cook in turmeric until soft.|
|Curry||Season exotically with curry, butter and sugar.|
|Pomegranate seeds||Sprinkle over the soup.|
|Red pepper||Sprinkle over the soup.|
|Fish and seafood||Salmon cubes, North Sea crabs, shrimps, sole rolls, poached fish|
|Bacon||Bacon strips and cubes|
|Tofu||Fine strips or cubes of fried smoked tofu.|
The simple basic soup is also a pleasant light food dish. The soup tastes excellent with a little cream or soy cream.A tip from chef Thomas Sixt on light meals
4. Tips for the guest kitchen
The cream soup is wonderful for serving in a cup or espresso cup.
When the guests have just arrived, you can serve a small soup with the first champagne to delight your guests.
A wonderful soup like this is a great way to start. By the way, it is also suitable as an intermediate course in a menu or as an amuse-gueule (treat for the palate) or amuse-bouche (pleasure for the mouth) at the beginning.
Serve soup in small cups and rather offer to top up – such a soup immediately steers the evening in the right direction!Perfect Dinner Tip from Chef Thomas Sixt