Parsnip Cream Soup

100 ml sunflower oil

50 ml mild olive oil

75 g flat-leaf parsley

leaves only

50 g panko breadcrumbs

2 springs of rosemary

leaves only, finely chopped

1 tbsp olive oil

1 pinch of salt

1 tbsp margarine

1 onion

coarsely chopped

200 g parsnips

peeled, in pieces approximately 2 cm in size

150 ml white wine

350 ml vegetable bouillon

150 ml plant-based cream alternative

some ground nutmeg

some salt

some pepper

Warm sunflower oil and olive oil in a pan over medium heat (level 6) to approximately 55 °C. Pour the warm oil with the parsley into a blender and blend at high speed for approximately 8 minutes. Line a kitchen sieve with muslin, carefully strain the herb oil, and squeeze the cloth well. Pour the herb oil into a dark bottle, allow it to cool, and store it in the refrigerator.

Preheat the cooking space with hot air to 160 °C. Mix panko breadcrumbs, rosemary, olive oil, and salt in a bowl, then place on a baking tray lined with baking paper. Insert the tray into the preheated cooking space and bake for approximately 15 minutes until golden brown. Remove, allow to cool, then place in an airtight container.

(Pre-)heat cooking space to 160 °C with Hot air

Preheating completed. Insert cookware.

Hot air 160 °C for 15 Mins

Melt margarine in a pan over medium to high heat (level 6-7). Add onion and garlic, sauté until translucent for about 3 minutes. Add parsnips and sauté for approximately 2 minutes. Pour in white wine and simmer for about 2 minutes. Add vegetable stock and cream substitute, cover and bring to the boil over high heat (level 8-9). Reduce the heat to low (level 3-4) and simmer for approximately 25 minutes. Blend the soup in a stand mixer or with a hand blender until smooth, and season with nutmeg, salt, and pepper. Plate the soup, drizzle with parsley oil, and sprinkle some rosemary crunch on top.