Parsnip Soup with Bacon & Parsley Oil
30 min
Pork
34695
For 2 Portions
300 g
parsnip
100 g
rye bread
100 g
potato
100 g
heavy whipping cream
60 ml
white wine
50 g
bacon, diced
10 g
parsley, fresh
1
yellow onion
6 tbsp
olive oil
2/3 l
vegetable broth
pepper
salt
1. All set?
2. Wash parsley, shake dry, and chop.
3. Add to a blender with olive oil and salt. Puree until smooth.