Cream of Parsnip Soup

Wash and chop the parsnips and celery. Lightly caramelize the powdered sugar in a saucepan, sauté the vegetables in it and pour in the white wine. Put everything in an unperforated steamer, add the chicken stock, add the butter and season with salt, lemon juice, coriander and pepper. Steam in a steamer at 100°C for 30 minutes until soft. Add sour cream and puree finely with a hand blender. Season a little more if necessary. Before serving, whisk well and sprinkle with toasted sesame seeds.

Preparation Tip:

For quick cooking omit sugar caramelize and mix all ingredients right away in an unperforated container and steam.

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