Parsnip soup with Dukkah

Peel the onion and garlic, chop finely and let it gently stew into the butter, add the peeled and cut parsnip.

Deglaze with the broth, season with salt and pepper and let it simmer for 15 minutes until all vegetables are soft.

Mix through the sour cream, sove through and ready.

Serve in bowls finished with a teaspoon of Dukkah and some drops of olive oil.

If you want to serve it cold, remove the cooled soup from the fridge and first continue with hand blender to make it nice and creamy, serve in glasses and finish with Dukkah and a few drops of olive oil.

For the Dukkah: cumin, fennel and coriander seeds, fine bruising separately in the mortar, there may still be some texture in it, you can also first roast the herbs in a frying pan for extra taste.

Then the black pepper bulbs bruised in the mortar and then the hazelnuts.

Put everything in a bowl, add sesame seeds and salt and mix everything under each other.

Save in a closed jar.