Parsnip cream soup with espresso foam and bacon
for about 4-6 servings
Especially now on these very cold and uncomfortable days, one is looking for something warm and delicious, something that warms the stomach and makes the heart happy. Parsnips are a real winter vegetable, frost makes the parsnip mild and sweet in taste. The root vegetables are rich in fiber and contain important minerals such as potassium and B vitamins. The sweetness of the cream soup is perfectly balanced in this recipe by the rather bitter espresso foam. With it a crispy and spicy piece of bacon. A real pleasure!
- 250 g parsnips
- 1 large onion
- 2 cloves of garlic
- 1 tbsp butter
- 400 ml vegetable broth
- 250 ml of cream
- 2 tablespoons light balsamic vinegar
- Salt, pepper, nutmeg
For the foam
- 2 tbsp espresso (cooled)
- 100 ml cream
- 1 pinch of salt
Prepare an espresso with the help of the GASTROBACK® Design Espresso Advanced Barista and let it cool down.
Peel the onion and garlic, chop very finely. Peel the parsnips and cut into pieces about 2 cm in size. Now heat the butter in a saucepan. Stew the onion and garlic in it. Add the parsnips and sauté briefly, deglaze with the stock and balsamic vinegar. Stir in the cream and simmer covered for about 30 minutes over medium heat.
Place the bacon strips on the cold GASTROBACK® Design BBQ Advanced Control. Switch on the device and select the “burger mode”. Fry the bacon strips in their own fat until crispy and then place them on a plate with kitchen paper.
Now finely puree the soup with the GASTROBACK® Design Hand Blender Advanced Pro E and then season with salt, pepper and nutmeg.
Before serving, use the GASTROBACK® Design Hand Blender Advanced Pro E to whip 100 ml cream almost stiff and carefully fold in the cold espresso. Stir in a pinch of salt.
Bring the soup to the boil again, adding a sip of the broth if necessary. Pour the hot soup into glasses and serve garnished with the espresso foam and a bacon strip each.