Parsnip is a versatile and delicious vegetable that adds a sweet taste and creamy texture to our dishes. We start by thoroughly cleaning the parsnip, ensuring we remove any impurities from its surface. After washing it under a stream of cold water, we cut the parsnip into cubes of about 1-2 cm, so that it cooks evenly. The shallot, with its delicate aroma, is the ingredient that will enhance the flavor of our soup. We finely chop it, being careful to get small pieces for it to perfectly incorporate into the dish.
In a pot, we melt a generous piece of butter over medium heat. Once the butter has completely melted, we add the chopped shallot and parsnip. We cook them gently, stirring frequently, until the shallot becomes translucent and the parsnip starts to release its aroma, about 5-7 minutes. This step is essential, as the heat will activate the flavors of the vegetables, preparing them for the next stage.
After the vegetables have softened slightly, we pour in the warm vegetable broth, which will add extra flavor, and the champagne, which will give the soup a touch of refinement. We let the mixture simmer on low heat for 20-30 minutes, or until the parsnip becomes soft and easy to mash with a fork. It is important to check the consistency of the vegetables from time to time, being careful not to overcook them.
When the vegetables are ready, we use an immersion blender to turn them into a fine and creamy soup. We blend everything until we achieve a smooth texture without lumps. Then, we add the cream, which will enrich the soup and give it a perfect creaminess. We place the pot back on the heat, allowing the soup to warm for a few minutes without letting it boil.
A few moments before serving, we add the last 100 ml of champagne, gently stirring to combine the flavors. This final detail will give the soup a special note, perfect for a special occasion. We serve the soup in deep plates, where we carefully place the smoked salmon, which will add a pleasant contrast to the sweet taste of the parsnip. Enjoy your meal!
In a pot, we melt a generous piece of butter over medium heat. Once the butter has completely melted, we add the chopped shallot and parsnip. We cook them gently, stirring frequently, until the shallot becomes translucent and the parsnip starts to release its aroma, about 5-7 minutes. This step is essential, as the heat will activate the flavors of the vegetables, preparing them for the next stage.
After the vegetables have softened slightly, we pour in the warm vegetable broth, which will add extra flavor, and the champagne, which will give the soup a touch of refinement. We let the mixture simmer on low heat for 20-30 minutes, or until the parsnip becomes soft and easy to mash with a fork. It is important to check the consistency of the vegetables from time to time, being careful not to overcook them.
When the vegetables are ready, we use an immersion blender to turn them into a fine and creamy soup. We blend everything until we achieve a smooth texture without lumps. Then, we add the cream, which will enrich the soup and give it a perfect creaminess. We place the pot back on the heat, allowing the soup to warm for a few minutes without letting it boil.
A few moments before serving, we add the last 100 ml of champagne, gently stirring to combine the flavors. This final detail will give the soup a special note, perfect for a special occasion. We serve the soup in deep plates, where we carefully place the smoked salmon, which will add a pleasant contrast to the sweet taste of the parsnip. Enjoy your meal!
Ingredients
400g of parsnip, 1 shallot, 40g of butter, 500ml of vegetable broth, 400ml of champagne (white), 350ml of liquid cream, salt, pepper, 150g of smoked salmon, 100ml of champagne