Parsnip, sage and white beans soup

Parsnip, sage and white beans soup

Servings: 4

Time: 30 minutes

Difficulty level: easy



1 onion
2 large parsnips
1 can of white beans
1 twig of fresh sage
olive oil
1 fresh bay leaf
1 litre of poultry jus

Crispy toppings

1 parsnip
2 twigs of fresh sage


Peel and roughly chop onion and parsnip, fry them in a pot until they soften. Drain and rinse canned white beans. Add bay leaf, beans, some sage leaves and brew, season and simmer for 15 minutes. Then take the bay leaf out of the soup and blend it into a smooth cream. If it is too thick, add some jus. Finally season with salt and pepper according to your preferences. To prepare crispy soup toppings, preheat the oven for 200ºC. Peel and cut the parsnip very thinly and prepare some sage leaves.
Brush lightly with oil and bake until crispy.