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Fall is really here now – the cold temperatures definitely show this. So this heralds the soup season…
Here is the first soup of the season recipe which has a little tang to it with the special topping, giving the pureed consistency of the soup a little crunchy touch to it and the pear adds freshness. Of course you can leave out the pear if you prefer.

See how to make the soup here:

Ingredients for 2 as a main or for 4 as a starter
1l water
Chicken broth (according to pack for 1l of water)
750g parsnips
1/2 teaspoon ground turmeric (curcuma)
1/2 teaspoon ground cumin
150ml cream

For the topping:
Approx. 50g pecan nuts, chopped (alternatively you can use walnuts)
1 small pear
1 teaspoon olive oil
1 teaspoon brown sugar
1 bunch of fresh chives
Salt & pepper
1/4 fresh lemon juice

Directions
Heat water in a pot and add chicken broth according to the pack.

Peel and cut the parsnips into smaller squares (so they cook faster) and add to the boiling water. Let them cook for approx. 20 minutes.

Meanwhile roughly cut the pecan nuts and heat a pan with olive oil. Add the nuts with 1 teaspoon brown sugar to caramelize them. Set aside and let cool and drizzle a few drops of the lemon juice on top.

Wash and cut the fresh chives. Peel and then cut the pear into little squares and drizzle the rest of the lemon juice on top, so they don’t brown.

Now puree the soup with a hand blender. If the consistency is too thick, just add a little water. Mix in the spices turmeric and cumin, as well as salt & pepper to the soup and add cream last.

Serve the soup in bowls and sprinkle the nut & pear topping with the fresh chives on top.