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August 17, 2021

Parsnip soup with apple, almond, and parsley garnish

Ingredients (4 servings)

  • 1 bag of Épurée parsnip purée
  • 350 ml of vegetable broth
  • 0.5 cup of 35% cream
  • 2 tablespoons almond
  • 0.5 apple
  • Juice of 0.5 lemon
  • 2 tablespoons chopped parsley
  • Salt and pepper

Preparation

  1. Heat parsnip puree and vegetable broth. Season to taste.
  2. Mix with a blender.
  3. Chop the apple, chop the almonds, chop the parsley, mix with the lemon juice, and season.
  4. Add the cream and serve.
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