Can you freeze the parsnip soup?

Name: Parsnip soup with dukkah
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 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; 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.

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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.

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

Finishing

A few drops of olive oil on top.

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

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 let them gently sweat in the butter, add the peeled and diced parsnip.

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

Mix in the sour cream, strain, and it's ready.
Cumin, fennel, and coriander seeds, crush separately in the mortar, leaving some texture, you can also dry roast the spices in a frying pan for extra flavor.

The Dukkah:

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 sealed jar.

Finishing:

Serve the soup 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 refrigerator 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.