Ingredients

• 400 g parsnips
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion
• 2 cloves garlic
• 150 g potatoes
• 100 g parsnip (root vegetable)
• 100 g celery (root)
• 1/2 teaspoon white pepper
• 1/2 teaspoon nutmeg
• 700 ml broth
• 400 ml milk

Preparation

1. Peel the parsnips with a vegetable peeler (you can leave a little skin in places to give the soup a richer aroma).
2. In a pot with olive oil and butter, soften the onion cut into small cubes. Add garlic pressed through a garlic press and parsnips cut into cubes. Stirring occasionally, sauté the ingredients for about 5 minutes on medium heat.
3. Add peeled and cubed potatoes, parsnip root and celery, stir and sauté for about 3 minutes.
4. Season with a pinch of salt, ground black pepper, add white pepper and nutmeg. Pour with hot broth, stir and bring to a boil.
5. Cover, reduce heat and cook for about 20 minutes until vegetables are tender. Remove from heat, add milk and blend in an immersion blender.