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Parsnip soup with mustard

Label gluten_free
25 min
easy
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Preparation

1

Peel the parsnip and cut into 2 cm pieces. Chop the shallots and finely chop the garlic.

2

Heat the butter in a soup pan and fry the parsnip, shallot, garlic, caraway seeds, pepper and salt (if necessary) for 5 min. over medium heat. Stir regularly. Add the boiling water and crumble the stock over it. Bring to the boil and leave to simmer for 10 min.

3

Remove the pan from the heat, add the mustard and puree the soup with the hand blender. Pour the soup into bowls, sprinkle with cress and pepper.

Ingredients

4
People
  • 400 g parsnip
  • 2 tablespoons damhert gluten free mustard
  • 10 g cress
  • 2 shallots
  • 1 clove of garlic
  • 25 g unsalted butter
  • 1 l boiling water
  • 2 damhert low salt gluten free bouillon cubes

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