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My recipe

Salmon caviar and parsnip soup

Introduction

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.

Salmon caviar and parsnip soup

  • 300g parsnip
  • 15 cm of a leek spring (the white part)
  • 400 – 500 ml vegetable stock (or water)
  • 100 ml white wine
  • 1 tea spoon of sugar (up to you)
  • 100 ml whipping cream 100 ml (33% fat)
  • 2 Tbsp of Drawn butter
  • salt, black pepper
  • 2 slices of bread or 2 toasts
  • 60 – 100 g salmon caviar (roe)
  • water cress
  • Peel the parsnip roots and cut into pieces
  • Cut the leek spring into rings
  • Preheat 2 Tbsp of drawn butter in a saucepot and roast the vegetables.
  • Add sugar, stir and roast for another minute, stirring occasionally.
  • Pour the boiling hot vegetable stock to the vegetables, then add up white wine.
  • Boil, add salt, reduce heat and keep boiling until the parsnip is ready.
  • Remove from heat then puree with a blender.
  • Slightly whisk the wiping cream, add to the soup and pepper.
  • Cut the bread into small slices place them upon a pan, add a small amount of butter, and fry on both sides.
  • Pour the soup into bowls, add a fried bread slice to each, place a spoonful of salmon caviar and a couple of watercress salad springs on top.
Thoughts and Ideas

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.