Potato Parsnip Soup and My Blog's Second Birthday!

Today is Halloween, and I'm sure many of you have prepared spooky dishes and treats for the occasion. Thanks to my kids, I also baked several kinds of Halloween cookies, and tonight I'll be getting the kids dressed up to go scare the neighbors :) They can't wait (the kids, not the neighbors). The pumpkin is already carved, too, scaring people in front of our house and glowing with its eyes :)

Today is also my blog's birthday. Already the second one. I can't believe how fast the time has flown. As I've written before, I never expected to stick with it, because I often don't finish the projects I plan. But blogging got me hooked and has become a wonderful addition to my hobby, which is cooking and baking. And it's thanks to you that I try to take better and better photos (with mixed results, unfortunately) and choose interesting dishes. Your comments and kind words motivate me to keep going.

Thank you for being here, and know that I'm happy about every one of your visits and every single comment!

Potato parsnip soup

To celebrate the blog's birthday, I also prepared a GIVEAWAY, which I announced a few days ago. It's still open today until almost midnight, so come join in!

Even though it's a birthday, there won't be a cake. I'll celebrate with something warm and comforting, because that's what I need right now on these cold days.

Potato parsnip soup

This soup not only warms you up, it's also very hearty, which makes it perfect for cold fall and winter days. Creamy and delicate. The ground meat and the baguette pieces baked with cheese complement it and make it wonderful.

Instructions - Potato Parsnip Soup:

Brown the meat in a pot without any added fat and transfer it to a plate, leaving the rendered fat in the pot. Cut the onion and the white part of the scallions into small pieces and sauté them in the pot. Wash and peel the potatoes and parsnips, cut them into large cubes, add them to the onion and sauté together for a moment. Pour in the broth and cook over low heat until the vegetables are soft. In the meantime, add the peeled apple. Blend with an immersion blender and season to taste. If the soup is too thick, add a little more broth.

Pour the soup into ovenproof dishes, add the browned meat, arrange the baguette pieces on top and sprinkle with grated cheese. Broil until the cheese melts. Serve sprinkled with the scallion greens.

Enjoy!

Inspiration - I added a few things of my own and made some changes

Potato parsnip soup

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

• 300 g parsnips
• 500 g potatoes
• 350 g ground beef
• 1 large onion
• ½ small apple
• 200 g cream
• 1 ½ l vegetable broth
• 150 g Gruyère cheese
• 1 baguette
• salt
• pepper
• nutmeg
• 2 scallions

Instructions

1. #instruction#