Ingredients
Hint:
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
Vanilla oil
Soup
Topping
How it's done
Vanilla oil
Mix the oil and vanilla seeds in a small bowl, set aside with the vanilla pod.
Soup
Heat the butter in a pan. Add the onion and parsnips, season with salt, sauté for approx. 8 mins. Pour in the white wine, reduce a little. Pour in the water, add the stock cube along with the reserved vanilla pod, cover and simmer for approx. 40 mins. until soft. Puree the soup, pour in the cream, stir, heat through.
Topping
Heat the oil in a non-stick frying pan. Add the mushrooms, reduce the heat, stir-fry for approx. 10 mins. Add the garlic and thyme, continue to stir-fry for approx. 5 mins.
To serve
Serve the soup in soup plates. Sprinkle the topping over the soup, drizzle with the reserved vanilla oil.
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