Parsnip Soup with Vegetable Cannelloni

Soup: Sauté shallot in olive oil, add parsnip slices and toss briefly. Deglaze with white wine, fill up with chicken stock and simmer until the vegetables are soft. Mix, strain through a fine sieve, add cream, bring to the boil again, season with salt, white pepper and nutmeg and serve hot with two vegetable cannelloni each. Vegetable cannelloni: knead the ingredients for the pasta dough quickly and smoothly, wrap in plastic wrap, let rest in the refrigerator for 1 hour. For the filling, saute vegetables in a little olive oil in their own juice, season with salt, pepper, garlic, chives and parsley and let cool. Roll out dough thinly, cut into rectangles (6 x 5 cm), spread filling on top, brush edges of dough with water and roll up. Tie the ends with chives and let the cannelloni stand in softly simmering water for about 1 minute.

Preparation Tip:

If you omit the yolk when preparing the cannelloni, the cholesterol content of this soup can be significantly reduced. To still achieve a yellow color, you can add saffron to the water.

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