Ingredients
- 1 onion
- 600 g parsnips
- 100 ml dry white wine
- 800 ml vegetable broth
- 100 g crème fraîche
- salt, pepper
Pistachio gremolata:
- 1 organic lemon
- 40 g pistachios
- 4 stalks parsley
- 4 tbs olive oil
Cinnamon nuts:
- 50 g hazelnuts
- 1 ts cinnamon
- 1 tbs agave syrup
Preparation
1. Peel and dice the onion and parsnips. Add the wine and broth to the pot. Cover with Secuquick softline and close.
2. Heat the pot on highest level up to the soft window, switch to a low level and cook approx. 5 minutes in the soft area.
3. At the end of the cooking time put the pot in the inverted lid and allow it to depressurize by itself.
4. For die istachio gremolata, zest the lemon peel and squeeze out the juice. Finely chop the parsley and pistachios. Stir everything with oil.
5. To make the cinnamon nuts, coarsely chop the hazelnuts and briefly roast in the pan with cinnamon. Spread agave syrup over top and let it caramelize briefly while stirring.
6. Remove Secuquick. Add crème fraîche and puree. Season with salt and pepper.
7. Use a tablespoon to stir the pistachio gremolata in a circular motion and serve garnished with cinnamon nuts.
Tip
- Both toppings can be kept in the fridge for a few days and combined with noodle dishes, for example.
- Potatoes or celery root or a combination thereof can be used instead of parsnip.
- The soup is mildly seasoned by the toppings. As an alternative or supplement, the soup can be rounded off with nutmeg or high-quality cold-pressed oils, such as pumpkin seed oil, argan oil or sesame oil.
- For a vegan version, replace the crème fraîche with soy cream, etc.
This recipe has been tested and approved by AMC.
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