for 4 person

Vanilla oil

1 tsp	olive oil
1	vanilla pod, cut lenghtwise, seeds scratched out

Soup

1 tbsp	butter
1	onion, coarsely chopped
500 g	parsnips, cut into approx. 2 cm pieces
½ tsp	salt
1 ½ dl	white wine
1 litre	water
1 cube	mushroom stock
2 dl	single cream

Topping

1 tbsp	olive oil
150 g	white mushrooms, cut into sixths
1	garlic clove, sliced
4 sprig	thyme, leaves torn off

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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