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Pastinakensuppe: recipe illustration
Soups

Pastinakensuppe

Velvety parsnip soup, lightly sweet and fragrant, bound with potato and cream. A gentle, comforting autumn soup, served as a starter or a light meal.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

326 kcal per serving

Protein
5.5 g
Carbohydrates
27.7 g
of which sugars
8.8 g
Fat
19.6 g
of which saturated fat
12.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the parsnips and potatoes, then cut them into even pieces.
  2. Finely slice the onion and cook it gently in the butter over low heat for 5 minutes, without browning it.
  3. Add the parsnips and potatoes, and stir so they are coated in butter.
  4. Pour in the hot stock, bring to the boil, then lower the heat and simmer covered for 25 minutes, until the vegetables are tender.
  5. Blend the soup until very smooth.
  6. Stir in the crème fraîche, season with salt, pepper and nutmeg to taste, then reheat gently without letting it boil.
  7. Serve hot, sprinkled with chopped parsley.

Variations and tips

Ginger version. Add half a centimetre of grated ginger along with the onion.

Using what's easy to find. The crème fraîche can be replaced with whole liquid cream.

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Original Ecomely recipe.