Parsnip and sweet potato soup with cardamom mascarpone
Ingredients
- 300 g parsnips, prepared and chopped
- 250 g sweet potato, peeled and chopped
- 1 onion, peeled and chopped
- ca. 800ml vegetable stock
- 1 bay leaf
- 2 rosemary twigs
- (olive) oil
- 75 ml double cream
- salt and white pepper to taste
- pinch of ground cardamom
- 1-2 tbsp runny honey
- 100 g mascarpone
- a splash of orange juice
- generous pinch of ground cardamom, to taste
Method
- Heat oil in saucepan, add prepared vegetables and cook for 5 minutes. Add vegetable stock, bay leaf and rosemary, bring to the boil. Cook for ca. 30 minutes until vegetable cubes are very soft. Remove from heat, remove bay leaf and rosemary twigs, puree mixture and pass through fine-meshed sieve. Add cream, honey, cardamom and seasoning to taste, dilute to wanted thickness.
- Whisk mascarpone with a splash of orange juice and a generous pinch or cardamom.
- Serve each portion of soup with a dollop of cardamom mascarpone.