Can you freeze the parsnip soup?

Name: Parsnip soup with dukkah
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: Parsnip soup:; 35 g butter; 100 g shallot; 1 clove garlic; 350 g parsnip; 600 ml vegetable broth or chicken broth; Pepper and salt; 100 g sour cream; Dukkah:; 25 g roasted hazelnuts; 5 g sesame seeds black or white; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 tsp coriander seeds; 5 g flaky salt; 1 tsp black peppercorns; A few drops of olive oil on top.

Yes, you can freeze the parsnip soup. Let the soup cool completely before placing it in an airtight container in the freezer.

Parsnip soup with dukkah

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30min

•

Easy

Making parsnip soup is a must in winter! The specific lightly sweet flavor is heavenly and can be combined with many extras.

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

Parsnip soup:
35 g butter
100 g shallot
1 clove garlic
350 g parsnip
600 ml vegetable broth or chicken broth
Pepper and salt
100 g sour cream

Dukkah:
25 g roasted hazelnuts
5 g sesame seeds black or white
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
5 g flaky salt
1 tsp black peppercorns

A few drops of olive oil on top.

Parsnip soup:
35 g butter
100 g shallot
1 clove garlic
350 g parsnip
600 ml vegetable broth or chicken broth
Pepper and salt
100 g sour cream

Dukkah:
25 g roasted hazelnuts
5 g sesame seeds black or white
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
5 g flaky salt
1 tsp black peppercorns

A few drops of olive oil on top.

Preparation method

How do you make this?

Peel the onion and garlic, chop finely and gently sauté in the butter, add the peeled and chopped parsnip.

Deglaze with the broth, season with pepper and salt and let simmer for 15 minutes until all the vegetables are soft.

Mix in the sour cream, strain and it's ready.

Serve in bowls finished with a teaspoon of dukkah and a few drops of olive oil.

If you want to serve it cold, take the cooled soup out of the fridge and blend it again with an immersion blender to make it nice and creamy, serve in glasses and finish with dukkah and a few drops of olive oil.

For the dukkah: crush cumin, fennel, and coriander seeds separately in the mortar, some texture should remain, you can also dry roast the spices in a frying pan for extra flavor.

Then crush the black peppercorns in the mortar and afterwards the hazelnuts.

Put everything in a bowl, add sesame seeds and salt and mix everything together.

Store in a closed jar.

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