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Hobinrall
Parsnip soup with apple and celery
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Ingredients
Directions
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Heat half of the olive oil in a soup pan.
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Fry the finely chopped onion, finely chopped garlic, diced parsnips and a third of the apple cubes for 2-3 minutes until the parsnips soften slightly, do not let the vegetables color.
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Pour the chicken stock and add it to the boil. Cook the soup gently in 10-15 minutes.
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In the meantime, heat the remaining olive oil in a pan and fry the strips of celery for 1-2 minutes on a low heat.
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Spoon the remaining apple cubes with the oregano, salt and freshly ground pepper and cook for another 2 minutes. Allow this mixture to cool.
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Puree the parsnip soup with the hand blender until it is nicely smooth.
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Allow the soup and the apple mixture to cool down and keep them covered in the refrigerator or in a cool place.
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Preparation: Preheat the soup to the boiling point with stirring.
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Also heat the apple mixture on a low heat until it is hot through and through.
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Spoon the parsnip soup into deep plates and scoop the apple mixture in the middle.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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