Cyril Lignac’s tips for making an original and hearty parsnip soup

Cyril Lignac’s tips for making an original and hearty parsnip soup

On March 2 this year, Cyril Lignac explains his recipe for a “comforting” parsnip soup. “The advantage of parsnips is that they are suitable for soups, soups and purees,” explains the chef, who is happy to share the recipe on this winter vegetable still “a little did not understand”.

Start by washing the parsnips. Fry it in a pan with oil. wet with bouillon and once it is well cooked, mix everything and add fresh cream. “Put 300 ml cream so that it was very tasty, ”the chef clarifies. “Salt the dish, and “what works well in soups is whipped cream for garnish,” explains Cyril Lignac.

Realize then salted whipped cream with a little salt and tandoori. “Tanduri parsnip is something exceptional. Add some hazelnut oil and I’ll taste the velouté,” concludes the chef.

Do you have any questions for Cyril Lignac? Idea for a recipe? To react here, the chef will answer you in his column every morning at 8:55.

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