for 4 person

Rosemary oil

½ dl	olive oil
½ bunch	rosemary, roughly chopped

Soup

1	shallot, roughly chopped
1	garlic clove, roughly chopped
600 g	parsnips, cut into approx. 2 cm pieces
½ dl	white vermouth (e.g. Noilly Prat)
8 dl	water
2 tsp	salt
200 g	sour single cream
2 tbsp	sunflower seeds, toasted

How it's done

Rosemary oil

Heat the oil in a pan. Add the rosemary, cover and leave to infuse for a moment.

Soup

Heat 1 tbsp of the rosemary oil in a pan. Sauté the shallot and garlic for approx. 2 mins. Add the parsnips and cook for approx. 2 mins. Add the Vermouth and reduce almost completely. Pour in the water, bring to the boil, season with salt. Cover and cook for approx. 20 mins. until soft. Blend the soup until smooth, stir in the sour single cream, heat through. Drizzle the soup with a little rosemary oil, sprinkle with the seeds.

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