Читать книгу Winter Cuisine - Bernhard Long - Страница 89

Ingredients for 2 meals

2 parsnips ( so. 160 grams)

1 small onion (so. 30 grams)

400 ml vegetable stock

4 stalks chervil

70 grams of North Sea shrimps (kitchen finished)

160 grams of yogurt (0.1% fat)

Salt and pepper from the mill

Liquid sweeteners (on request)

The preparation process

Parsnips in water clean, shells and sliced crush.

Finely chop the onion and shells.

Vegetable broth in a saucepan . Parsnips and diced onion and covered at low heat for 18 20 minutes simmer, cooking.

In the meantime chervil rinsing, shake dry and pluck off the petals. Crab Meat in a sieve and rinse and drain.

Half of the kerbels into the soup. With a hand blender fine pureeing and electric stove .

3 large spoon the pureed soup below 100 grams of yogurt, then stir in the soup and use the hand blender mix again. With the salt and pepper from the mill from the mill and to request a few drops of sweetener tastes. With the crab prepare, rest of the yogurt subjected to and with the remaining chervil decorating.