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- Preparation time
- 10 min
- Cooking time
- 15 min
- Difficulty
- easy
- Serves
- 2 people
- Meal cost
- $
- Meal course
-
Starters
Hot Starters
Dishes
- Posted by
- Posted on
- Thursday January 31st, 2019
Ingredients
- Parsnip
- 350 grams
- Apple
- 1
- Shallot
- 1
- Vegetable broth
- 1 cube
- Goat dung
- 1
- milk
- 120 grams
- hazelnut kernels
- 30 grams
- Parsley
- 0.5 bunch
- Espelette chilli pepper
- 1 pinch
- Paprika
- 2 Pinches
- Salt
- Peel the parsnips and the apple. Cut them into pieces.
- Heat 500ml of water to dissolve a stock cube.
- Finely chop the shallot and fry it for a few minutes in a pan with a drizzle of olive oil. Then add the apples and the parsnip. Season with a pinch of Espelette pepper, salt and paprika. Pour the water with the broth and the milk, bring to a boil and leave it all for 10min on medium heat.
- After 10 minutes of cooking when the pieces become tender - mix the soup.
- Chop the parsley and crumble the goat cheese.
- Arrange the cream on a plate sprinkled with crumbles of goat cheese, parsley, hazelnut and a pinch of paprika.
- Preparation time
- 10 min
- Cooking time
- 15 min
- Difficulty
- easy
- Serves
- 2 people
- Meal cost
- $
- Meal course
-
Starters
Hot Starters
Dishes
- Posted by
- Posted on
- Thursday January 31st, 2019
Ingredients
- Parsnip
- 350 grams
- Apple
- 1 unit
- Shallot
- 1 unit
- Vegetable broth
- 1 cube
- Goat dung
- 1 unit
- milk
- 120 grams
- hazelnut kernels
- 30 grams
- Parsley
- 0.5 bunch
- Espelette chilli pepper
- 1 pinch
- Paprika
- 2 Pinches
- Salt
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