Vellutata di pastinaca con mela e timo

Ingredienti

• 600 g parsnips
• 1 large onion
• 2 cloves garlic
• 1 tart apple (e.g. Granny Smith)
• 4 sprigs fresh thyme
• 1 liter vegetable stock
• 100 ml heavy cream
• 2 tablespoons olive oil
• Juice of half a lemon
• Salt and pepper to taste

Preparazione

1. 1

   Peel the parsnips and cut them into large pieces. Roughly chop the onion as well, peel the apple, core it and cut into cubes.Heat a drizzle of olive oil in a large soup pot over medium heat. Sauté the onion for 3 minutes until translucent.Add the garlic and cook for another minute. Then add the parsnips, apple and thyme and stir everything together.Pour in the vegetable stock so everything is well covered. Bring to a boil, reduce the heat and simmer gently for 20 minutes until the parsnips are tender.Remove the sprigs of thyme. Purée the soup with an immersion blender until smooth and creamy.Stir in the heavy cream and season with salt, pepper and a splash of lemon juice.Ladle the soup into deep plates or bowls. Garnish with a drizzle of olive oil, some fresh thyme leaves and optionally a few thin apple slices for serving.