Salmon caviar and parsnip soup
I like cream soups very much, and I like parsnip no less. I often use it in my recipes, although, where I live, it is quite hard to get. Anyway, if I really want to, I can get some parsnip fresh or frozen. Frozen parsnip is just as suitable for soups as frozen. It would not be right to just say that this soup is tasty. The soup is quite a simple combination of different ingredients, and it is salmon caviar and watercress salad that give it such a delicious taste.
Like I've mentioned above, parsnip is hard to find where I live. It rarely appears in markets, that is why I have to use frozen parsnip for soups. However, it does not affect the taste. The amount of stock depends on how hard you want the soup to be. Watercress salad can be replaced with arugula, if you want to add a little spice. I prefer the ''mild '' version of this soup, that’s why I use young pea springs. The amount of the ingredients in this recipe is enough to make a portion for 6 persons.