Parsnip soup with chicken and curry

Name: parsnip soup with chicken and curry
Total time: 35 min
Yield: 4
Ingredients: 50 gram butter; 50 gram liquid baking product; 2 shallot; 1 onion; 1 tablespoon curry powder; 1 teaspoon cumin powder (djinten); 1 potato; 4 parsnip; 1 liter chicken bouillon; 1 liter vegetable stock; 125 milliliters cooking cream; 125 milliliters demi crème fraîche; 250 gram smoked chicken; 2 tablespoon flat leaf parsley; 4 cut White bread

Ingredients

50 gram butter
50 gram liquid baking product
2 shallot
1 onion
1 tablespoon curry powder
1 teaspoon cumin powder (djinten)
1 potato
4 parsnip

1 liter chicken bouillon
1 liter vegetable stock
125 milliliters cooking cream
125 milliliters demi crème fraîche
250 gram smoked chicken
2 tablespoon flat leaf parsley
4 cut White bread

Directions

Heat the butter in a soup pot and fry the shallots with the curry and cumin.
Add the potato and parsnip and pour in the stock. Cook gently for 20-25 minutes and puree the soup. Add a splash of water if the soup is too thick.
Stir in the cooking cream and chicken. Season the soup with salt and pepper and sprinkle with the parsley. Cut the toasted bread diagonally and serve with the soup.