Ingredients

• 30 g butter
• 1 onion
• 1 clove garlic
• 1 leek
• 2 parsnips
• 1/2 celeriac
• 1 potato
• 300 g cauliflower (frozen)
• 200 g canned chickpeas
• 750 ml broth
• 250 ml milk + 125 ml heavy cream
• spices: 1 teaspoon grated ginger, 1/2 teaspoon white pepper, 1/2 teaspoon ground nutmeg
• optionally: 2 Jerusalem artichoke roots or 3 white asparagus*

Preparation

1. In a larger pot with butter, over low heat, soften the diced onion, meanwhile adding the grated garlic and the white part of the leek sliced.
2. Add the peeled parsnip sliced, the peeled and diced celeriac and potato, and cauliflower florets. If using, also add the peeled Jerusalem artichoke sliced. Sauté, stirring occasionally, for about 1 - 2 minutes.
3. Add the chickpeas with their liquid, hot broth, season with salt, white pepper, ginger, and nutmeg, bring to a boil over higher heat. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes.
4. Finally, add the milk and cream and blend into a smooth soup using an immersion blender.