Root vegetable soup with herb oil

Root vegetable soup with herb oil

Total: 40 min. | Active: 40 min.
vegetarian
Nutritional value / person: 318 kcal
, Fat: 27 g
, Carbohydrate: 14 g
, Protein: 3 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

1 tbsp olive oil
1 onion, finely chopped
300 g parsnip, diced
150 g celeriac, diced
8 dl vegetable bouillon
1 dl cream
salt and pepper to taste

Herb oil

½ dl olive oil
2 sprig sage, roughly chopped
½ bunch parsley, roughly chopped
1 handful vegetable crisps
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How it's done

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Soup

Heat the oil in a pan, add the onion, sauté for approx. 5 mins. until translucent. Add the parsnips and celeriac, cook for a further 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. Puree until smooth, return to the pan, bring to the boil, pour in the cream, season.

Herb oil

In a blending cup, puree the oil with all the other ingredients up to and including the parsley. Serve the herb oil and crisps with the soup.

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