Parsnip soup with chestnut mushrooms

Name: parsnip soup with chestnut mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g parsnip; 2 shallot; 4 el traditional olive oil; 2 toe garlic whole; 1,5 liter vegetable stock or from tablet; 4 medium sized egg; 250 g chestnut mushrooms; 1 tl dried dill; 125 g creme fraiche

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

Ingredients

Kitchen Stuff

1 blender

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.