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Parsnip Soup

with mushrooms, nuts & pomegranate

Is there anything better after a long winter stroll than a hot soup which heats us up from within and warms our hearts? For just such a situation Carolina Auer and Carina Grissemann from the food blog  “Kitchenstory“ recommend a parsnip soup with mushrooms, nuts and pomegranate.


 

Preparation

Peel the parsnips and beetroot and cut into large pieces. Peel the onions and chop finely. Crush the hazelnuts with the handle of a knife. Peel the lemon grass and chop very finely. First brown the onion, hazelnuts and lemon grass in oil in a pan. Add the vegetables and chestnuts and saute well until the vegetables colour a little. Deglaze with a splash of red wine, then add water. Simmer for about 30 minutes over a medium heat and then finely puree. Season with salt and pepper. Cut the brown mushrooms and king trumpet mushrooms into slices and brown in oil in a pan. Dress the fine parsnip soup with the fried mushrooms, pomegranate seeds and fresh thyme.

Carolina Auer and Carina Grissemann

„Food should make you happy and do you good –
and we love our work for exactly this reason“

... Carolina and Carina agree.

 

You can find more fantastic recipes at ...
the Foodblog „Kitchenstory“ from Carolina Auer and Carina Grissemann

kitchenstory

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