Cream of Parsnip Soup with Cinnamon Cream of Tartar

Peel the parsnips and potatoes and cut into cubes of approx. 1 x 1 cm.

Finely dice the onion and garlic.

Lightly sauté everything in a lightly preheated pot with a little olive oil over medium heat for about 5 minutes. Add orange zest and pour in the orange juice and soup. Bring the soup to a boil, reduce heat again and cook the vegetables until tender, about 10 minutes.

Lightly toast the almond flakes in a preheated pan without fat and salt, set aside.

Whip the cream for the cinnamon cream until stiff, season with a pinch of cinnamon.

Add the remaining whipped cream to the soup, puree it finely with a hand blender and season with salt, pepper and nutmeg.

Dissolve the cornstarch with a sip of water and stir into the soup. Bring to the boil once and season to taste.

Arrange soup in deep plates, serve sprinkled with cinnamon cream, almonds and finely chopped parsley.

Preparation Tip:

If you don't like cinnamon with your soup, you can leave it out.

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