Peel the parsnips and cut into cubes. Brush the carrots and cut into slices. Cook both in the vegetable soup in 8-10 min. over medium heat with lid closed until al dente. In the meantime, rinse and chop the parsley. Grind the vegetables with a blender. Dust the flour over the puree and mix in. Bring the mixture to a boil while stirring. Add whipping cream and cook a little while stirring. Season the cream with salt and pepper. Fold in parsley as the last ingredient. Serve with vegetable cutlets.
Add butter and finely chopped parsley and season with salt and pepper.
Related Recipes:
Bocuse – Red Mullet with Potato ScalesPeel the potatoes and cut them into very thin slices (this is best done with a slicer). best with the...
Veal Tongue Salad with Apple Lentils1. the day before, rinse the veal tongue cold and boil it in a saucepan with 2.5 liters of cold water and a...
Cod on Sweet and Sour PeperonataCut peppers into quarters, clean and place skin side up on a baking tray. Grill under the heated oven broiler...
Fish Solyanka – Rybnaya SolyankaSolyanka means “mess”, and the name comes from the time when at large village feasts each...
Poitou Mussel PanRinse, clean and sort out mussels. Discard opened mussels. Heat mussels and wine in a covered saucepan. When...
Pasta PeperonataPasta dishes are always a good idea! Clean, rinse and cut yellow peppers into pieces. Peel, rinse and slice...
Jerusalem Artichoke Soup with Cheese CubesFor the Jerusalem artichoke soup with cheese cubes peel Jerusalem artichoke and cut into fine slices. Sauté...
Clear Vegetable Stew with Poached EggsMaybe your new favorite bean dish: Preparation (circa 50 min): Cut the snow peas and beans a little small on...
Grilled Carrots with Hazelnut Basil CrumbsFor grilled carrots with hazelnut-basil crumbs, first wash and dry the basil and pluck off the leaves. Blend...
Tomato Orange SoupThe orange accentuates the sour-sweet flavor of the beef tomatoes. They are served with jerk croutons, which...