Cream of Parsnip Soup with Coffee Foam

Rating: 3.5652 / 5.00 (23 Votes)

Total time: 45 min

For the soup:

For the coffee foam:

For the paprika oil:


For the cream of parsnip soup with coffee foam, first boil milk in a small saucepan, add coffee beans and remove from heat. Cover and let steep for at least ½ hour. Froth just before using.

Blend olive oil with paprika powder and strain through a fine tea strainer.

Cut onion and garlic into fine strips. Cut parsnips into coarse cubes and sauté with the onion and garlic in a pot with a little olive oil until colorless. Add the bay leaf. Pour in vegetable soup and simmer for about 10-15 minutes. Remove bay leaf and add cream. Puree finely with a hand blender, season with salt and pepper and thicken with a little cornstarch if necessary.

Serve the cream of parsnip soup in deep plates garnished with the coffee foam and the paprika oil.

Preparation Tip:

Cream of parsnip soup with coffee foam can also be served with croutons.

Leave a Comment