Creamy Potato Parsnip Soup with Sliced Wieners
This insanely creamy potato and parsnip soup with savory sliced wieners is a quick, warming comfort food the whole family will love—made effortlessly in your Thermomix®!
Servings: 4
Calories: 394kcal
Equipment
- 1 Thermomix
- 1 Spatel
- 1 Schneidebrett
- 1 Messer
Zutaten
- 500 g Potatoes (preferably Yukon Gold or all-purpose) (approx. 17.5 oz)
- 150 g Parsnip (approx. 5.5 oz)
- 1 mittlere Yellow onion
- 1 Garlic clove
- 1 Stange Leek approx. 100–150 g
- ½ Tart apple (such as Granny Smith or Honeycrisp)
- 20 g Olive oil (approx. 0.5 oz)
- 850 g Water (approx. 30 oz)
- 2 tsp Vegetable broth
- 1 tsp Dried thyme (or marjoram)
- ½ tsp Salt (adjust to taste)
- 3-4 kräftige Prisen Black pepper
- 1 ordentliche pinch Freshly grated nutmeg
- 60 g Heavy cream (approx. 2 oz)
- 5 Wieners / Frankfurters
Zubereitung
- 1 mittlere Yellow onion, 1 Garlic cloveFirst, peel the onion and garlic clove. Quarter the onion so the blades can catch and chop it easily.
- 1 Stange LeekTrim the dark green leafy top and the root end off the leek—we only want the tender white and light green parts. Slice it into roughly 2 cm thick rounds, then rinse thoroughly in a colander to wash away any trapped dirt or grit.
- 1 mittlere Yellow onion, 1 Garlic clove, 1 Stange LeekAdd the quartered onion, garlic, and rinsed leek rings to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with your spatula.
- 20 g Olive oilAdd the olive oil and sauté for 3 min / 120°C (250°F) / speed 1.
- 500 g Potatoes, 150 g Parsnip, ½ Tart appleWhile that sautéing goodness is happening, peel the potatoes, parsnip, and apple half. Chop everything into rough 3 cm chunks.
- 500 g Potatoes, 150 g Parsnip, ½ Tart appleAdd the prepped veggies and apple pieces into the mixing bowl and chop again for 5 sec / speed 5.
- 850 g Water, 2 tsp Vegetable broth, 1 tsp Dried thymePour in the water, then add the vegetable broth and dried thyme. Let the soup simmer gently for 25 min / 100°C (210°F) / speed 1.
- ½ tsp Salt, 3-4 kräftige Prisen Black pepper, 1 ordentliche pinch Freshly grated nutmeg, 60 g Heavy creamWhen the timer goes off, add the heavy cream, salt, black pepper, and freshly grated nutmeg. Purée the soup for 30 sec / speed 5–9 (slowly increasing the speed) until it's ultra-silky and creamy.
- 5 Wieners / FrankfurtersSlice the wieners into even rounds and drop them into the bowl. Give them a quick gentle stir with a spoon, then heat through for 3 min / 90°C (190°F) / reverse mode / gentle stir speed so they warm up perfectly without breaking apart.
- 60 g Heavy creamGive the soup one final taste test (adjust seasoning if needed!), then ladle into warm bowls. Garnish with a swirl of heavy cream and a sprinkle of fresh herbs. Enjoy!
