Parsnip puree soup with pine nuts
Parsnip puree soup with vegetables and pine nuts on milk and chicken broth.
Young tender parsnip leaves are good in salads, and the root is eaten both raw, grated and boiled as a garnish to meat dishes, and also used for pickling vegetables.
Parsnips can be added to vegetable dishes, as well as cooked as a garnish to meat. During a diet, parsnips are an excellent substitute for potatoes.
Ingredients
| Onion 1 onion |
| Leeks 1-2 stalks |
| Potatoes 1 pcs |
| Parsnips 500 g |
| Olive oil 1-2 tbsp. |
| Chicken broth 500 ml |
| Milk 500 ml |
| Pine nuts 1 handful |
| Salt, pepper to taste |
Instructions
Step 1
Chop the onions and fry over a low heat for about five minutes, then put them in the pot. Dice the parsnips, add them to the saucepan, then cook for a couple of minutes. Pour milk and broth over the vegetables.
Step 2
When the soup boils, add diced potatoes. Cook on medium heat for about 25 minutes until the vegetables are soft. It is better not to cover the soup with a lid and stir it, otherwise it may run away.
Step 3
Then any convenient way to turn the soup into a puree, pepper and salt to taste. Heat it well, without bringing it to a boil. After pouring into plates, sprinkle with pine nuts.
