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.
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.
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the Foodblog „Kitchenstory“ from Carolina Auer and Carina Grissemann