Autumnal, nutty and elegant – a soup with character
Wine with food means showcasing seasonal ingredients with the right wine accompaniment. This cream of parsnip soup with apple potato chips & walnut oil is a prime example of autumnal harmony on the plate. Wine and food complement each other in a subtle way: the sweetness of the parsnips, the freshness of the apple and the nuttiness of the oil merge into a creamy, subtle delight that is both rustic and elegant.
Parsnips are both gentle and earthy in their aroma – ideal for combining with fine fruit and a hint of acidity. The crispy apple chips add a sweet and sour accent, while the walnut oil provides depth and structure. A Chenin Blanc from the Loire, particularly from Vouvray, with its fine balance of fruit, freshness and honey notes, is the perfect wine accompaniment.
Ideal wine pairing: Chenin Blanc, Vouvray AOC (Loire, France)
A Chenin Blanc from the Vouvray AOC is the ideal partner for this creamy soup. Its characteristic aromas of pear, quince and honey harmonize wonderfully with the sweet, earthy parsnip. The fine acidity structure brings freshness and elegance to the combination, while the slightly nutty notes of the wine pick up the flavor of the walnut oil.
With its natural tension between fruit and minerality, Vouvray complements the creamy texture of the soup without weighing it down. It gives the dish a lively balance of freshness and smoothness. The subtle ripeness of this Loire wine in particular makes the delicate roasted aromas of the parsnip and the sweetness of the apples appear even more complex. A perfect combination of French sophistication and autumnal down-to-earthness.
Further wine recommendations for this dish
Riesling QbA Rheingau (Germany)
A dry Riesling from the Rheingau brings fine acidity, clarity and freshness to the combination. Its aromas of green apple and citrus harmonize perfectly with the apple potato chips, while the minerality balances the creaminess of the soup. An ideal wine for anyone who prefers lightness and precision in the combination.
Pinot Blanc d’Alsace AOC (Alsace, France)
A Pinot Blanc from Alsace offers mild acidity and a soft melt. Its aromas of yellow apple, almond and blossom honey underline the warm, nutty depth of the dish. The wine blends discreetly into the soup and emphasizes the creamy character without overpowering it – perfect for a harmonious overall picture.
Grüner Veltliner, Wachau DAC (Wachau, Austria)
This Austrian classic brings a fresh tension to the dish with its peppery notes and fine herbal spice. The lively acidity cuts elegantly through the creamy texture of the soup, while the subtle apple notes of the Veltliner create a lovely link to the apple potato chips. A wine that playfully combines the components.
Chardonnay (Yarra Valley, Australia)
A cool Chardonnay from the Yarra Valley with delicate oak ripeness brings structure and creamy texture that picks up the soup perfectly. Its notes of buttered pear, vanilla and lemon are a perfect match for the velvety parsnip base, while the subtle freshness provides balance. A modern, elegant blend of old and new worlds.
Viognier Pays d’Oc (Languedoc, France)
A southern French Viognier seduces with floral aromas and notes of apricot, peach and honey. This aromatic richness luxuriously complements the sweetness of the parsnips and walnut oil. At the same time, its moderate acidity provides softness and elegance – ideal for emphasizing and refining the creamy texture of the soup.
The recipe:
Pastinakencremesuppe mit Apfelchips & Walnussöl
Cooking utensils
- 1 Topf
- 1 Pfanne
- 1 Schneidebrett & Messer
- 1 Mixer
- 1 Sieb
Ingredients
Suppe
- 300 g Pastinaken
- 1 kleine Zwiebel
- 1 EL Butter
- 400 ml Gemüsefond
- 100 ml Sahne
- Salz Pfeffer, Muskat
- 1 Spritzer Zitronensaft
Deko & Finish
- 1 Apfel
- 1 TL Zucker
- 1 TL Zitronensaft
- 1 EL Walnussöl
- Einige Walnusskerne gehackt
Preparation
Pastinakenbasis
- Pastinaken schälen, würfeln und mit gehackter Zwiebel in Butter anschwitzen.
- Mit Gemüsefond ablöschen und 15–20 Minuten weich kochen.
Suppe vollenden
- Mit Sahne und Zitronensaft fein pürieren, durch ein Sieb streichen.
- Mit Salz, Pfeffer und Muskat abschmecken.
Apfelchips
- Apfel in dünne Scheiben schneiden, mit Zitronensaft und Zucker bepinseln.
- Auf Backpapier bei 100 °C Umluft ca. 45 Minuten trocknen lassen.
Anrichten
- Suppe in Schalen geben, mit Walnussöl beträufeln, Apfelchips und gehackte Walnüsse darüberstreuen.
Empfohlene Beilagen:
- Baguette mit Butter
- Feldsalat mit Apfeldressing
- Kürbis-Chutney
