Ingredients
- 500 g parsnips
- 1 pear
- 1 onion
- 1 ts butter
- 1 L vegetable broth
- 70 g crème fraîche
- salt, pepper
Preparation
1. Peel and dice the parsnips and pear.
2. Peel and finely chop the onion, add to the pot with the butter.
3. Heat the pot on highest level up to the roasting window, switch to a low level, add parsnips and pear and sauté while stirring.
4. Add the vegetable broth and place the Secuquick softline on pot and close.
5. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 10 minutes in the soft area.
6. Depressurize the pot at the end of the cooking time and remove the Secuquick. Puree the soup, stir in the crème fraîche and season to taste with salt and pepper.
Tip
- For a special touch, caramelize coarsely chopped hazelnuts in a pan with a little sugar. Allow the nuts to brown lightly until they are fragrant and sprinkle this sweet and crunchy delicacy over your parsnip soup.
This recipe has been tested and approved by AMC.
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