Please taste it : Parsnip Soup ❄ from my mother 🐌❄

Yesterday my mother and me: we ate parsnipsoup together...#yummy Please find the recipe below:

Creamy and fine. All you need for ingredients you can catch the advices:

1. 50 g shallots finely dice. - you can also use 150 g potatoes // but just as an option
1.1. peel 600 g parsnips. - dice and set a side 100 g parsnips finely

// if you want you can now cut potatoes also cut parsnips into cubes.

2. if you need some fat melt 20g butter in a saucepan.
shallots, rough parsnip and //if you like potatoes sauté until soft.
--> fill with 1.2 l vegetable broth // if you need some cream use 250 ml whipping cream from @coop for example and bring it to a boil YUMMY ...now : Season with salt...

 Cook open for another 20 minutes ---> Puree soup and set aside with the cutting bar  :-) fine.

Now for all who need some bread please use some long streched french baguette :

3. cut 60 g baguette into small cubes. The leaves 4 stalks pluck parsley and cut into fine strips // if youl love oil please use 1 tbsp oil and heart it in a pan  [the remaining parsnips fry for 10 minutes at medium heat until they are soft]

Get 1/2 organic lemon and mix it up with parsley,

4. Soup heat, season with salt and pepper and serve with the deposit in plates. AND THAT'S IT

YUMMY my friends #bigtaste #yummy #delicious #likeit #soup

Mother Creation: PumkinSoup

Actually my mother made a big pumkin soup. Before she ask me what i would like to eat and i answer her that a pumkin soup would be perfect she did it. So #yummy than she also decided to roast pumkin in the oven and dear all #foodlover should i tell you what : "I love all this" --this roasted pumkins taste like #nuts for some inspiration: HERE some ADVICE how to make a #pumkinsoup

⇒ Cut the pumpkin flesh of a pumpkin (eg. Hokkaido ) into small pieces . Wash Hokkaido pumpkin previously and processed unpeeled because his skin is edible
Dice the shallots finely
⇒Sauté shallots and pumpkin flesh
⇒ briefly in a pan with some oil
⇒ add fresh ginger into fine dice
⇒ fill in abundant vegetable broth into and boil the pumpkin souplet
⇒ 15-20 minutes simmer the soup with the lid half open
⇒ Finally, puree the pumpkin soup with the cutting bar and top with salt and pepper
⇒ A few drops of pumpkin seed oil give additional flavor soup
⇒ Tasty Bite it gets if you give roasted pumpkin seeds on top --- YUMMY BIG TASTE my FRIENDS