3 lbs parsnip
2 pc. onions
¼ lb butter
1 cup heavy cream
1 gl. vegetable stock
1 tsp. coriander
1 tsp. cumin
1 tsp. cardamom
Salt and white pepper to taste
In a frying pan toast the spices for few minutes and set aside.
Wash the parsnips well and cut into small pieces, peel the onions and dice.
In a stock pot melt the butter and sauté the parsnips and onions for a few minutes, add the toasted spices, add the vegetable stock and simmer till very soft.
Remove the soup from the burner and add the heavy cream. Strain well and adjust
the salt and white pepper
Kali Orexi
Chef Greg Zapantis
