Parsnip soup with garlic croutons and chives
Parsnip soup is a delicious vegetarian soup that you can quickly put on the table.
Parsnip soup with garlic croutons and chives. Sauté the parsnips with the onion and garlic over low heat, making sure they don't brown. Simmer for about 15 minutes, until the parsnips are tender.
Preparation
Finely chop the onion and garlic, peel the parsnip and cut into cubes.
Melt the butter in a soup pot and gently sauté the onion and garlic over low heat until soft. Add the parsnips and cook briefly over low heat, being careful not to brown them.
Then add the vegetable stock and ground nutmeg and bring to a boil. Simmer for about 15 minutes, until the parsnips are tender. Puree the soup and season with salt and pepper.
Mix the olive oil with the garlic powder. Cut the bread into cubes and toss in a bowl with the garlic oil. Fry in a skillet or oven (180°C) until golden brown.
Ingredients
- 1 ui
- 2 teentjes knoflook
- 800 g pastinaak
- 850 ml groentebouillon
- 100 ml room
- 0,5 tl Nootmuskaat (gemalen)
- 20 g boter
- 2 witte boterhammen
- 0,5 tl Knoflookpoeder
- 1 el olijfolie
- Peper en zout
- 1 el fijngesneden bieslook
