Parsnip Cream Soup

This is a soothing and delicious winter soup with a subtle spiciness. It makes an excellent start for a sumptuous dinner or can be consumed as a main. I last served a shot glass-sized portion as in-between course of a multi-course dinner to „warm up the stomach“ between the cold starter and the meaty main course.


Ingredients (serves 4-6 as a starter and 3-4 as a main course):

  • 1/2 yellow onion, finely chopped
  • 2 large parsnips (approximately 500 grams), peeled, tips removed and cut into dices
  • 2-3 small potatoes (approximately 150 grams), peeled and cut into dices
  • 1-2 tablespoons of olive oil
  • 700 ml of vegetable or chicken stock
  • 300 ml of milk
  • 1 teaspoon of ground mustard seeds
  • salt
  • freshly ground black pepper
  • freshly ground nutmeg
  • squeeze of lemon
  • For the decoration: pinch of ground mustard seeds, 100 grams of semi-firm whipped cream


  1. Heat up the olive oil in a large saucepan on medium heat.
  2. Fry the onion until soft (approximately 5 to 7 minutes). Make sure it does not turn brown, reduce the temperature if necessary.
  3. Add the parsnip and the potatoes. On low to medium heat, stew with lid closed (no liquid added) for 15 to 20 minutes. Stir every now and then and scrape the brown bits of the bottom of the pot. Make sure date vegetables do not turn too brown or reduce the temperature.
  4. Add the stock and scrape all of the brown bits off the bottom once more. Add the milk and the ground mustard seeds, bring to the boil and let simmer for approximately 10 to 15 minutes.
  5. Take the pot off the heat and blend until smooth. Season with salt, pepper, nutmeg and a squeeze of lemon.
  6. Pass the soup through a fine sieve. If necessary, gently warm up again to the desired temperature (lukewarm to hot).
  7. Serve with a garnish of semi-firm whipped cream and a sprinkle of ground mustard seeds.

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