Parsnip Cream

INSTRUCTIONS

• 1
  For the broth, wash the carrots and parsley root. Peel them using a peeler and cut into cubes. Peel and quarter the onion. Pour a teaspoon of oil into a pot with a non-stick bottom and sauté the vegetables for 5 minutes. Pour in 2 liters of water, add spices and salt, and cook for 45 minutes on low heat. Strain the broth and prepare 1 liter for the soup preparation. Store the rest in the fridge for another dish or freeze for later use.
• 2
  Wash the parsnip, clean it with a peeler, and cut into cubes. Finely chop the shallot. Peel and cube the potato.
• 3
  Pour 1 teaspoon of oil into a pot with a non-stick surface. Add the shallot and sauté on low heat until translucent. Add the parsnip and continue to sauté. Once the parsnip is also translucent, add the potato, pour in the broth, and cook until the vegetables are soft, approximately 30 minutes.
• 4
  Place the cooked soup into a countertop blender and blend thoroughly. Blending with a countertop blender achieves a creamy and fluffy consistency. The soup can also be blended with an immersion stick blender. Finally, add sour cream and season with ground nutmeg.
• 5
  Cut a slice of bread into cubes and toast in a pan with a non-stick bottom.
• 6
  Serve the soup with bread croutons, sprinkled with radish sprouts and parsley leaves.