Parsnip soup with Black Forest ham

Name: Parsnip soup with Black Forest ham (Pastinakensuppe)
Cuisine: German
Ingredients: 50 g/2 oz/4 tbsp butter; 1 onion, chopped; 1 garlic clove, chopped; 400 g/14 oz parsnips, peeled and cut into chunks; 100 ml/3½ fl oz/scant ½ cup apple juice; pinch of freshly grated nutmeg; 500 ml/17 fl oz/generous 2 cups chicken stock; 100 ml/3½ fl oz/scant ½ cup single (light) cream; 100 ml/3½ fl oz/scant ½ cup sour cream; 15 ml/1 tbsp sunflower oil; 12 slices Black Forest ham, cut into fine strips; salt and ground white pepper; salt and ground white pepper; chopped parsley, to garnish

Pastinakensuppe

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

Before the potato conquered German cuisine in the 18th century, the parsnip was the most common vegetable, and its distinctive sweet flavour is still very popular. Black Forest ham is seasoned with juniper, garlic, pepper and other spices, then cured for several weeks over burning spruce wood. It has a strong, smoky flavour and is probably the most famous of all German hams.

Ingredients

Europe
Germany
Soup
Gluten-free

Ingredients

Method