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potato parsnip soup recipe

NEFF Recipe: Potato-Parsnip Soup with Pomegranate Gremolata

Serves: 4 people

Soup Ingredients

100g smoked bacon
600g potatoes
400g parsnips
2 onions
2 garlic cloves
30g butter
1 tsp coriander seeds
1.2 litres vegetable stock
2 bay leaves
¼ tsp cumin
Salt & Pepper

Gremolata ingredients

2 tbsp sliced almonds
1/2 bunch cilantro
Zest from 1/2 organic orange
½ tsp honey
1 garlic clove
4 tbsp pomegranate seeds
2 tbsp olive oil
Salt & pepper

Method

  • For the soup, dice the bacon coarsely. Peel the potatoes, parsnips, onions and garlic and dice coarsely. In a large pot, melt the butter and fry the bacon until crispy. Remove the bacon from the pot and set aside.
  • Add the coriander seeds, onions and garlic to the pot and brown lightly in the hot grease for several minutes. Add the potatoes and parsnips, brown briefly and then pour the stock over the top. Add the bay leaves and briefly bring to a boil.
  • Cover and simmer the soup over medium heat for 15 to 20 minutes until the vegetables are done. Finely purée the soup in a blender or using a hand blender. Season to taste with cumin, salt and pepper and keep warm.
  • Toast the sliced almonds in a pan until golden-brown. Rinse the cilantro, shake dry and chop finely. Peel the garlic and mince.
  • In a small bowl, combine the cilantro, garlic, orange zest, honey and pomegranate seeds and season to taste with salt and pepper.
  • Serve the soup in soup plates and garnish with pomegranate gremolata and sliced almonds.

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