Cream of Parsnip Soup with Coffee Foam

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.

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