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Parsnip soup with chestnut mushrooms
 
 
4 ServingsPTM20 min

Parsnip soup with chestnut mushrooms


Soup of parsnip with chestnut mushrooms, boiled eggs and dill-seasoned crème fraîche.

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Directions

  1. Peel the parsnip and cut into pieces. Chop the shallot. Heat the oil in a soup pan and fry the shallot and the garlic for 1 min.
  2. Add the parsnip and cook for 2 minutes. Pour in the stock and bring to the boil. Cook the parsnip in 10 minutes until done.
  3. Meanwhile, boil the eggs in almost 6.5 minutes. Scare and peel them. Cut the mushrooms into quarters.
  4. Heat the oil in a frying pan and fry the mushrooms for 4 min. On medium heat. Press the garlic above and cook for 1 min.
  5. Meanwhile, stir the dill through the crème fraîche. Season with pepper. Puree the soup with the hand blender.
  6. Season with pepper and salt. Divide the soup over the bowls. Halve the eggs and put in the soup. Divide the mushrooms over it and add some crème fraîche.


Nutrition

405Calories
Sodium0% DV1.729mg
Fat52% DV34g
Protein22% DV11g
Carbs4% DV12g
Fiber20% DV5g

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