Cream soup of parsnips and carrots
8 servings
60 minutes
Parsnip and carrot cream soup is an exquisite dish of French cuisine, filled with refined aromas and a delicate texture. Its roots trace back to the traditions of European chefs who appreciate the combination of sweet parsnip and rich carrot. Roasting the vegetables reveals their natural sweetness and adds a light caramel note. This soup is perfect for warming autumn and winter evenings, has a velvety consistency, and pairs wonderfully with crispy toasts or cheese croutons. Its flavor is soft, sweet, with subtle woody notes of parsnip balanced by a light spiciness from pepper.
1
Preheat the oven to 200 degrees.
2
Peel all the vegetables. Cut the carrot and parsnip into 1 cm thick slices, and quarter the onion.
- Parsnip: 0.75 kg
- Carrot: 0.5 kg
- Onion: 1 piece
3
Place the vegetables in a baking dish, add oil, salt, pepper, cover with foil. Bake for 40 minutes, until golden brown.
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Let it cool down and blend in a blender, adding water or vegetable broth. If you have a stationary blender, it's better to add the vegetables in parts rather than all at once.
5
Pour the ready cream soup into a pot and bring to a boil.
