Filter
Reset
Sort ByRelevance
Kristin Boraas Carder
Parsnip soup with chestnut mushrooms
Soup of parsnip with chestnut mushrooms, boiled eggs and dill-seasoned crème fraîche.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Meanwhile, boil the eggs in almost 6.5 minutes. Scare and peel them. Cut the mushrooms into quarters.
-
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.
-
Meanwhile, stir the dill through the crème fraîche. Season with pepper. Puree the soup with the hand blender.
-
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.
Blogs that might be interesting
-
25 minMain dishwinter carrot, chicory, sunflower oil, beef strips, Japanese teriyaki sauce, Chinese noodles,mie teriyaki -
20 minMain dishwholegrain penne, small baking flour, sundried tomatoes on oil, garlic, Red pepper, fresh flat parsley, white raisins, Parmigiano Reggiano,sicilian pasta with cauliflower -
50 minMain dishBroccoli, sweet potatoes, olive oil, onion, garlic, Italian spices, egg, grated cheese, water,frittata with sweet potato and broccoli -
40 minMain dishbutter, chicken legs, garlic, flour, Red wine, chicken stock tablets, Italian wok vegetable, potatoes,stewed chicken in wine
Nutrition
405Calories
Sodium0% DV1.729mg
Fat52% DV34g
Protein22% DV11g
Carbs4% DV12g
Fiber20% DV5g
Loved it