Creamy Parsnip Soup with Mimolette and Almonds using a Thermomix
(4.9)
Preparation time
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Servings
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Difficulty
Dive into a bowl of velvety goodness with our Parsnip and Mimolette Soup topped with crunchy hazelnuts! This delightful dish marries the sweetness of parsnips with the nutty richness of Mimolette cheese, creating a comforting classic that warms the soul. Did you know that parsnips were once considered a staple food before the potato took the culinary crown? They bring a subtle sweetness that, when blended into a creamy soup, will make you forget all about the humble spud. And let’s not overlook the hazelnuts—these little gems add a delightful crunch and a nutty aroma that perfectly complements the smoothness of the soup. Whether it's a chilly evening or a cozy gathering, this soup is sure to be the star of the table, making your taste buds dance with joy!
Ingredients
- 500 g Parsnip
- 700 g Vegetable broth
- 2 Pinch(es) Salt
- 2 Pinch(es) Pepper
- 65 g Mimolette
- 45 g Flaked almond
- 5 g Olive oil
- 1 Pinch(es) White sesame seed
Steps
Parsnip Puree
- Peel, cut in pieces, and add 500 g of parsnip in a bowl.
- Add 700 g of vegetable broth, 2 pinch(es) of salt, 2 pinch(es) of pepper in the bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Mix manual: 30sec / 0°C / Speed 8. The mixture should be homogeneous, if it is not the case scrape the edges of the bowl with the spatula and mix again
Finishing Touches
- Transfer the content of the food processor bowl in the bowl.
- Wash the food processor bowl.
- Grate, and add 50 g of mimolette in the bowl.
- Setaside the preparation content on a plate.
- Cook in the oven at 180°C.
- Add 30 g of flaked almond in a pan.
Final Assembly
- Transfer the content of the bowl in a service dish.
- Add 5 g of olive oil on the service dish.
- Sprinkle 15 g of mimolette, 15 g of flaked almond on the service dish.
- Add 1 pinch(es) of white sesame seed on the service dish.
- Serve Hot.
