Preparation
- Prepare the parsnips, onions and apple: peel and dice them, and cut the chives into fine rings.
- Heat the butter for the soup in a pot and sauté the first onion with the parsnips for about 3 minutes without colouring. Pour in the vegetable stock and simmer, covered, over medium heat for about 12 minutes until the parsnips are soft.
- Meanwhile, fry the second onion in the butter for the topping, add the sugar and pepper and let it brown briefly. Add the diced apple and keep frying for 2 to 3 minutes until everything is golden and glossy.
- Purée the soup until smooth, stir in the cream and season with salt and pepper.
- Divide the onion and apple topping among deep bowls, pour the hot soup over and sprinkle with chives. Serve with bread.
Drink with it
White wine · excellent match
Weissburgunder or Grauburgunder (Pinot Blanc or Pinot Gris), dry
The creamy body carries the cream, and the delicate acidity counterbalances the sweetness and the diced apple.
Which wine pairs with food? A simple approach to choosingJunmai sake · good match
Junmai sake, gently warmed (about 40 °C)
The earthy sweetness of the parsnip and the browned onions find a soft echo in the round rice note and the umami of the warm junmai.
Junmai, Ginjo, Daiginjo: What do these mean for sake?Wheat beer · good match
Hefeweizen, cool
Fruity yeast notes pick up the apple, and the soft carbonation loosens the creamy soup.
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