Ingredients

• 4 larger parsnips
• 8-10 unpeeled garlic cloves
• salt and freshly ground white pepper
• 2 tablespoons olive oil
• 4 bay leaves
• 2 tablespoons butter + melted drip butter
• 1 large onion, finely chopped
• 2 medium potatoes, peeled

• 1 liter of vegetable broth
• 200 ml of cooking cream
• nutmeg
• For serving:
• toasted baguette
• herbs (chives, parsley or more pronounced dill) for garnish

Cooking guidelines

Peel the parsnips first and cut them into cubes. Set one parsnip aside and cut into thin strips with a potato peeler.

Preheat the oven to 200 ° C. Line the baking sheet with baking paper and place garlic and parsnip strips on it, salt and topping with olive oil. Put it into the oven and bake until the parsnip is soft and crispy and the garlic is baked inside. Once you're done, set the vegetables aside and let them cool.

Fry the onion in a pot, add the bay leaf and parsnip cubes. Fry everything briefly and sprinkle with sliced ​​potatoes, fry the vegetables for a while and then add the broth. Add pepper and salt to the soup and cook until the potatoes are completely soft. Finally put into the pot roasted garlic and take out bay leaf. Use a blender and mix the whole soup into a smooth cream. Serve with toasted baguette and herb butter.