Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
I show you my parsnip soup recipe in this article. This gourmet soup always succeeds because it is quick to cook and very easy to prepare.
This soup makes ‘a slim leg’ because it goes down well with guests. The soup shines with garnishes, additions and toppings.
Soup at its best on a plate is a joy. So follow me into the kitchen and watch me prepare the soup. Have fun and enjoy cooking your own soup!
To get you in the mood, let’s start with the instructions. You will find the exact ingredients and step-by-step photos for the preparation as well as a cooking video below. If you have any questions, please use the comment function at the bottom of the page. In the further course of the article you will find ideas for variations of the cream soup. Have fun and enjoy!
Parsnip Soup
Cooked, photographed and written down by chef Thomas Sixt.
Servings 4
Calories 612
Preparation Time 10 Min.
Cook Time 25 Min.
Total Time 35 Min.
Simple instructions for the preparation of a parsnip soup
You can use the above soup as a basic recipe and add, modify and individually refine the soup according to the ideas in the table:
Complementary ingredients
Description
Cream or soy cream
You can add whipped cream to the soup.
White truffle oil
Mix real white truffle oil into the soup before serving and serve with white truffle slices.
Parsnip crisps
Thin parsnip slices as chips.
Walnuts
Add fresh or caramelised walnuts.
Almonds
Serve with toasted almonds.
Cashew
Add chopped or whole cashews.
Pumpkin seeds
Add the roasted pumpkin seeds to the soup.
Pumpkin seed oil
Drizzle the pumpkin seed oil over the soup.
Sesame
Sprinkle on at the end, light and dark sesame seeds look and taste great!
Croutons
Toasted bread cubes with garlic and thyme as topping.
Herbs
Thyme, parsley, dill, cress, sprouts
Herb crisps
Fried parsley leaves or basil leaves
Turmeric
Cook in turmeric until soft.
Curry
Season exotically with curry, butter and sugar.
Pomegranate seeds
Sprinkle over the soup.
Red pepper
Sprinkle over the soup.
Fish and seafood
Salmon cubes, North Sea crabs, shrimps, sole rolls, poached fish
Bacon
Bacon strips and cubes
Tofu
Fine strips or cubes of fried smoked tofu.
The simple basic soup is also a pleasant light food dish. The soup tastes excellent with a little cream or soy cream.
A tip from chef Thomas Sixt on light meals
Fresh parsnips still unprocessed
Peel and cut the parsnips
4. Tips for the Guest Kitchen
The cream soup is wonderful for serving in a cup or espresso cup.
When the guests have just arrived, you can serve a small soup with the first champagne to delight your guests.
A wonderful soup like this is a great way to start. By the way, it is also suitable as an intermediate course in a menu or as an amuse-gueule (treat for the palate) or amuse-bouche (pleasure for the mouth) at the beginning.
Serve soup in small cups and rather offer to top up – such a soup immediately steers the evening in the right direction!
Oh, I love this soup! Thank you for the recipe.