Wild garlic soup with parsnips, white wine and cream cheese
Ingredients
- 1 kg parsnips
- 1 bunch of wild garlic
- 1 onion
- 3 cloves of garlic
- 2 tbsp butter
- 100 ml white wine
- 1 l vegetable stock
- 200 g cream cheese
- Salt, to taste
- Pepper, to taste
- Olive oil, to taste
- Fresh wild garlic, for garnish
Utensils
- knife
- peeler
- cutting board
- pot
- mixing spoon
- blender
Instructions
- Peel the parsnips and onion and cut into small cubes.
- Peel the garlic and chop finely.
- Heat the butter in a large saucepan.
- Sauté the onions, parsnips and garlic until the onion is translucent.
- Pour in the white wine and let it boil down.
- Add the vegetable broth and bring everything to a boil.
- Wash and roughly chop the wild garlic.
- Add to the boiling vegetables and cook over a medium heat for approx. 20 minutes until the parsnips are soft.
- The wild garlic soup Finely puree with a hand blender or in a blender.
- Stir in the cream cheese and season with salt and pepper.
- Pour the soup into deep plates and garnish with a little olive oil and fresh wild garlic.
You can also add a little cream for a creamier soup.
