Cream of Parsnip, Apple and Pumpkin Seeds
Portions / Servings: 4
- 2 apples
- 50 g butter
- 1 carrot
- 1 onion
- 450 g parsnip
- 700 g water
- 1 tbsp. TM chicken stock
- 100 g cream
- ½ lemon juice only
- 1 tbsp. pumpkin seeds
- Salt and pepper to taste
Cut and peel the apples and remove the core. Cut them into chunks and put them in the mixing bowl. Mix 2 sec/speed 5. Add 25 g of butter as well as the lemon juice. Cook 4 min/120°/reverse/speed 1. Reserve.
Peel and cut in chunks the carrot, parsnip, and onion. Place in mixing bowl and program 5 sec/speed 5. Add 25 g of butter and cook 4 min/120°/speed 1.
At the tone, add half of the reserved cooked apples, water, and chicken stock into the mixing bowl. Program 14 min/100°/speed 2.
Mix for another 1 min/speed 10 and add cream. Program 20 sec/speed 6.
Pour soup into bowls and add the remaining cooked apples and pumpkin seeds in the center as shown on the image.
In step 3, the water and chicken stock can be replaced by 700 g of chicken broth.