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
-
20 minMain dishgarlic, Red pepper, onion, fresh fennel bulb, lemon, traditional olive oil, buffelricotta tortelloni, pine nuts, sardines in olive oil,ricotta tortelloni with sardines and fennel -
25 minMain dishegg, creme fraiche, smoked salmon, leeks, dill, pie dough, lemon, olive oil, lamb's lettuce, Red pepper,salmon quiche with dill -
30 minMain dishmie, sugarsnap, oil, egg, spring / forest onion, root, Red pepper, green pepper, peanut, salty chili sauce, sunflower oil, lemon juice, lime juice, ginger syrup,rice noodle salad with gossamer vegetables -
45 minMain dishfresh French fries, sunflower oil, Vegetarian Butcher kipstuckjes, shichimi togarashi, Bâton vegan mayo, wasabipaste, tap water, Sow soybeans radish and paksoi, sushi ginger, sweet chilli sauce,vegan loaded fries japanese style
Nutrition
405Calories
Sodium0% DV1.729mg
Fat52% DV34g
Protein22% DV11g
Carbs4% DV12g
Fiber20% DV5g
Loved it