Parsnip / Jerusalem artichoke soup

Ingredients for Parsnip / Jerusalem artichoke soup

Instructions for Parsnip / Jerusalem artichoke soup

To prepare the Parsnip / Jerusalem artichoke soup recipe, please follow these instructions:

Peel pastas and earthquakes and cut them into small terns.
Put them in a little oil in a saucepan without getting brown.
Add the vegetable boullion and put it in a boil.
Season with salt, pepper, thyme and chili.
Let it simmer under cover for 30 minutes.
Add the cream and warm it well.
Blend the soup into a creamy consistency with a spellblender.