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- Parsnip soup with rosemary oil
Parsnip soup with rosemary oil
Nutrition facts per serving:
- Energy in kcal about 304
- Fat about 23g
- Carbohydrates about 18g
- Protein about 4g
This is needed
This is needed
for 4 people
Rosemary oil
- 0.5 dl olive oil
- 0.5 bunch rosemary, roughly chopped
Soup
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- 1 shallot, roughly chopped
- 1 garlic clove, roughly chopped
- 0.5 dl white vermouth (e.g. Noilly Prat)
- 600 g parsnips, cut into approx. 2 cm pieces
- 2 tsp salt
- 8 dl water
- 200 g sour single cream
- 2 tbsp sunflower seeds, toasted
And that's how it's done
And that's how it's done
Rosemary oil
Heat the oil in a pan. Add the rosemary, cover and leave to infuse for a moment.
Soup
Heat 1 tbsp of the rosemary oil in a pan. Sauté the shallot and garlic for approx. 2 mins. Add the parsnips and cook for approx. 2 mins. Add the Vermouth and reduce almost completely. Pour in the water, bring to the boil, season with salt. Cover and cook for approx. 20 mins. until soft. Blend the soup until smooth, stir in the sour single cream, heat through. Drizzle the soup with a little rosemary oil, sprinkle with the seeds.
