Easy and delicious creamy parsnip soup with honey recipe
Ingredients · Servings 4
- 4 parsnips
- 150g of potatoes (I used 2)
- 1 tablespoon of honey
- 250ml of milk (or liquid cream)
- Espelette pepper
- 1 small onion
- 1 teaspoon of olive oil
- Cell
- Pepper
Method · 35 min
- Peel the onion and finely chop it. Peel the parsnips, wash them, and slice them. Peel the potatoes, wash them, and cut them into large cubes.
- In a saucepan, heat the olive oil. Add the chopped onion, diced potatoes, and sliced parsnips; and salt. Cook for 2-3 minutes, then add enough water to cover. Cook for about 20 minutes: the parsnips and potatoes should be very tender. Drain, reserving the cooking liquid.
- In a blender, combine the parsnip, potato, and onion mixture. Add stock to reach the desired consistency. Add the cream or milk, honey, and chili pepper. Blend and adjust the seasoning if necessary.
- I served it with a little granola on top, and a little honey on top of the granola.
Creamy parsnip soup with honey
A very smooth, velvety soup, with honey adding a delicately sweet note, for a very indulgent result.
