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Start by peeling the carrots and potatoes as it takes some time
Take one carrot, the celery and 2/3 of the shallots and chop them really finely
Put them in a pot over high heat with a cup of water and two tablespoons of olive oil
Then go ahead and chop carrots and potatoes, make them all the same size so that they will cook evenly
Lower the heat as the water evaporates
Then add all the carrots and potatoes
Stir and add bay leaves, cinnamon, salt and pepper
Keep stirring for few minutes and then cover with boiling water. Close the pot with a lid, and bring to boil, the lower the heat and keep boiling slowly.
In the meantime take care of the garnishing. Slice the parsnip and turnip as thin as possible
Cut the remaining shallots in halves..
...and then in thin slices.
Heat a teaspoon of vegetable oil in a pan and throw in the parsnip, turnip and shallots.
When they start browning add a bit of water to lightly cook them. When the water evaporates add two tablespoons of white wine vinegar and turn on the heat to let it evaporate. Turn off when dry
Add the parsley (or coriander) to the soup. Adjust the cinnamon, pepper and salt to taste.
Chop the chives
When the carrots and potatoes are soft and the soup is dry enough, puree it with a food processor.Serve in a bowl, garnished with the parsnip, turnip, shallots, chives (parmesan if you wish) Enjoy