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Kristin Boraas Carder
Parsnip soup with chestnut mushrooms
Soup of parsnip with chestnut mushrooms, boiled eggs and dill-seasoned crème fraîche.
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Ingredients
Directions
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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.
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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.
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Meanwhile, boil the eggs in almost 6.5 minutes. Scare and peel them. Cut the mushrooms into quarters.
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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.
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Meanwhile, stir the dill through the crème fraîche. Season with pepper. Puree the soup with the hand blender.
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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.
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Nutrition
405Calories
Sodium0% DV1.729mg
Fat52% DV34g
Protein22% DV11g
Carbs4% DV12g
Fiber20% DV5g
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