for 4 person

Soup

1 tbsp	butter
500 g	parsnips, cut into small pieces
200 g	leek, cut into rings
2	apples, cut into small pieces
1	star anise
7 dl	vegetable bouillon
2 dl	apple juice
2 dl	single cream for sauces
	salt to taste

Garnish

50 g	pumpkin seeds
	oil for frying
200 g	carrots, cut into slivers approx. 1 mm thin
150 g	raw beetroots, cut into slivers approx. 1 mm thin
¼ tsp	salt
a little	cress

How it's done

Soup

Heat the butter in a pan. Sauté the parsnips, leek, apples and star anise for approx. 2 mins. Pour in the stock and apple juice, bring to the boil, cover and cook over a medium heat for approx. 15 mins. until soft. Remove the star anise. Puree the soup, add the single cream, gently heat through and add salt.

Garnish

Toast the pumpkin seeds for approx. 3 mins. in a non-stick frying pan without any oil, remove. Heat a dash of oil in the same pan. Stir-fry the carrots for approx. 6 mins. over a medium heat, remove. Stir-fry the beetroot for approx. 6 mins. over a medium heat, remove, salt both. Serve the soup with the pumpkin seeds, carrots, beetroot and cress sprinkled on top.

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