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roasted parsnip soup with thyme crackers

i’ve recently reorganised my spice rack. and once i started, i continued with the tea selection. and, well, basically the whole pantry got a make over. neat things are the best. much more inspiring. 
other things, though, don’t look pretty, but they’re still good. from the bottom of their heart. so give them a decent chance. let’s say this soup is one of those ugly cases as well. good thing we’re not superficial, eh? because, well, even in the dimly lit thanksgiving feast light, this soup might lack in the prettiness department, but the taste is super delicious. the roasting makes the vegs taste even more fragrant. give it a go.
roasted parsnip & garlic soup with thyme crackers
ingredients for the soup:
2 parsnips
1 parsley root
1 onion
1 grosse kartoffel
1 garlic bulb (or 7-8 cloves)
1 liter vegetable broth
some olive oil
salt, pepper to taste
1 tbsp. cumin
nutmeg
1/2 lemon, juice
some crème fraîche 
some thyme leaves
directions:
peel the parsnips and parsley roots and cut into chunks. peel the onion and halve. halve the garlic horizontally. put everything on a baking sheet, and drizzle with olive oil. season with some salt, black pepper and cumin. roast at 200 c / 400 f for about 30 minutes or until the vegs are brown and tender. put everything in a large saucepan together with the vegetable broth. bring to a boil, then puree with an immersion blender, very thoroughly. season with more salt and pepper, if necessary, and some nutmeg, too. before serving, finish with some lemon juice. add a dolop of crème fraîche onto each soup serving and sprinkle with thyme leaves.
for the thyme & rosemary crackers
rezept auf deutsch auf si style
ingredients:
260 g flour
1 cup crème fraîche
4 tbsp. olive oil
5 tbsp. water
1 tsp. salt
1 tbsp. thyme leaves
1 tbsp rosemary, finely chopped
more olive oil
some maldon sea salt
directions:
combine the flour with the salt, herbs, crème fraîche, olive oil and water. knead just a little on a floured work space, until a dough forms. roll out very finely and put on a baking sheet lined with parchment. drizzle with olive oil and sprinkle liberally with maldon sea salt. cut into pieces with a pizza cutter. bake at 200 c / 400 f for about 10 minutes until crispy and a little golden. maybe you’ll have to turn around the baking sheet. remove from the oven and let cool on a rack. the crackers are best consumed within a couple of hours. 
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