Parsnip soup with pomegranate

Those who like to have something in their teeth will be thrilled with the parsnip soup which is enriched with pomegranate grains and chopped walnuts. try also this croque monsieur and croque madame recipe too.

Ingredients

Main course For 4 people

800 g of parsnips

1 onion

2 cloves of garlic

4 tablespoons of olive oil

1.5 l of vegetable broth

2 dl of cream

salt

½ pomegranate

50 g of walnuts

½ bunch of chervil

Freind's kitchen recipes, Ginger and lime herbal tea.

How to proceed

Preparation:

ca. 20 minutes

Simmer:

ca. 30 minutes

Total time:

50 min

Cut the parsnips into slices of approx. 5 mm, chop the onion and garlic and fry the three ingredients in the oil for approx. 2 minutes. Add the broth, put the lid on and simmer for approx. 30 minutes. Add the cream, blend and salt.

Shell the pomegranate. Coarsely chop the walnuts and lightly toast them in a pan. Serve the soup and garnish with the pomegranate seeds and toasted walnuts. Decorate with a few chervil leaves and sprinkle with cayenne pepper to taste. You may be interested to read fresh porcini risotto recipe/ sago coconut cookies.

Useful tips

You can substitute parsnips with parsley roots.

Easier: buy pomegranate grains already shelled.