Ingredients:
400 g parsnip
2 pears
1 potato
1 onion
1 liter of broth (vegetables or poultry)
Cream or mashed almonds
Olive oil or butter
Utensils:
1 ladle
1 dipping mixer
1 heating blender
1 saucepan
1 stove
1 knife
1 lid
1 mixer
1 whip
1 Electric slow cooker
Preparation:
Step 1
Fry the onion in a pot with butter or olive oil.
Step 2
Cut the parsnips, potatoes and pears into small pieces.
Step 3
Pour a liter of broth in the pan and add all the vegetables.
Step 4
Cook for about 25 minutes, with the lid and seasoning if necessary.
Step 5
Stir the mixture and finally add the cream or two tablespoons of almond puree.
Step 6
For gourmets, you can serve this soup with a little whipped cream sprinkled with parsley.
Note
The pear flavor goes very well with the parsnips.