Ingredients:

Celery Salt from COOKandGRILL

150g shallots

800 g parsnips

40 grams of butter

1 l vegetable stock

60 ml rapeseed oil

30 g parsley, flat

15 grams of sugar

15 g cornstarch (maizena)

30 g crème fraîche

100 ml cream

50ml Riesling

Preparation:

Peel onion and parsnip. Wash the parsnips, set aside 1 medium-sized parsnip. Dice the onion and parsnip. heat butter. Sauté onion cubes in it. Add the parsnips and sauté briefly. Deglaze with vegetable stock, season with celery salt and pepper. Cook covered for about 30 minutes.

Thinly slice the remaining parsnips. Heat oil in a small saucepan. Fry the parsnip slices in it for 5-6 minutes, turning occasionally, until crispy, remove and season with celery salt.

Wash parsley, shake dry. Pluck off the leaves and chop finely. Mix cream and starch. Puree the soup finely, press through a sieve into a saucepan, pour in the cream mixture, bring to the boil again, season with salt, pepper and a little sugar. Mix the crème fraîche with the milk. Serve the soup in soup bowls. Using the handle of a spoon or the tip of a knife, spread the crème fraîche on the surface in a streak. Sprinkle with parsley and parsnip chips.