Pea-parsnip soup with croutons
Ingredients
- 30g sliced onions (or diced)
- 300-350g diced parsnip
- 450-500g peas
- 1l vegetable stock
- olive oil
- black pepper
- salt
- some slices of bread cut into pieces
Serves
4 persons
Time
15 minutes
Preparation
Fry the onion and parsnip in olive oil with a pinch of salt (min. 10 minutes) on medium heat. Heat the oven at 200°C for the croutons. Put the pieces of bread in a bowl and pour some olive oil over them. Mix the pieces with your hands, spreading the oil over the pieces. Spread the pieces on the baking tray and place in the oven until they turn brown. Get them out of the oven and let them cool. Meanwhile, add the stock to the parsnip and let simmer for a few minutes, until the parsnip is fully tender. Add the peas, bring the soup to the boil again and let cook for another 5 minutes on low heat. If necessary, you can adjust the thickness of the soup by adding more stock, or by further reducing the soup. Mix the soup and serve with the croutons.