Autumn is here… Winter vegetables are starting to arrive and it’s a pleasure to see them again!
To warm up, what could be better than a parsnip velouté… with Tomme de Grosse-Île!
Ingredients (for 4 people)
- 500g parsnips, peeled and cut into cubes
- 1 L of vegetable broth
- 125 ml of 35% cream
- 1 cup grated Tomme de Grosse-Île cheese
- 1 cup croutons
- Salt and pepper to taste
Preparation
- Cook the parsnip cubes in a saucepan with the vegetable stock for 10 to 15 minutes. Check for doneness with the tip of a knife.
- Using a hand blender, blend everything together. Add the cream and cheese, then blend again until the soup is smooth.
- Salt and pepper to taste.
- Divide the soup into 4 bowls and sprinkle with croutons.
