Parsnip Foam Soup

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Ingredients for 5 Portionen à 200 ml
  • 250 g QimiQ Cream Base
  • 450 g Vegetable stock
  • 250 g Parsnips, fresh, peeled, diced
  • 70 g Onion(s), brunoise
  • 10 g Garlic, finely chopped
  • 30 g Butter
  • 10 g White wine vinegar
  • 10 g Salt
  • 2 g White pepper
  • 0.5 g Bay leaf
  • 1 g Juniper berries
Method
1.

Sauté the parsnips with the onions and garlic in butter until translucent.

2.

Deglaze with the white wine vinegar and add the vegetable stock. Add the spices and cook until soft.

3.

Remove the bay leaves and juniper berries. Add the QimiQ Cream Base and purée.