A super comforting dish that will not make your calorie quota explode nor force you to spend hours in front of the oven. Wager everything on this delicious velvety soup with parsnips, potatoes and black olives to be enjoyed in front of your favorite TV series.
Recipe by Dominique Frérard
For 4 persons
Preparation: 20 min – Cooking time : 30 min
Peel and cut the onion and the parsnips into small cubes. Peel and grate the potatoes.
Heat 2 tablespoons of olive oil in a big pot. Pan fry the onion then add the potatoes and the parsnips. Cook for 5 min while stirring.
Pour 1 liter of water in the big pot, cover and cook for 20 min.
In a heated pan, golden the pine nuts then spread them on a carving board. Break into small pieces.
Wash, dry and chop the basil. Mix with the crushed pine nuts. Cut the olives in round shapes.
Remove the pot from the flame and allow to cool down, then add half the olives and mix until the texture is velvety.
Salt and pepper. Incorporate the fresh cream. Mix and heat up on a low flame.
Bring to a boil in a pot of water with the vinegar, lower the flame and keep it simmering.
Break an egg and pour delicately in the water. Cook for 3 min pushing the white over the yolk with a soup spoon. Remove the egg from the water with a ladle. Salt, pepper and begin again with the remaining eggs.
Remove the soup from the flame, divide into bowls and add a poached egg. Sprinkle with olives and pine nuts/basil. Add a few drops of olive oil.
Also check out the incredible nuggets of the Brasserie d’Auteuil
© Recette Tramier
