INGREDIENTS FOR 2 PORTIONS
100 ml GAZİ Altin Kaymak 500 g parsnips 2 shallots 500 ml vegetable stock 1 teaspoon mustard 1 pinch of turmeric 1 pinch of salt 1 pinch of cinnamon 1 tablespoon chopped cress Some freshly grated nutmeg 1 teaspoon olive oil Salt and pepper
INGREDIENTS FOR THE TOPPING
1-2 tablespoons of GAZİ semi-solid cream yoghurt 2 tablespoons pomegranate seeds Some cress
1. Peel the parsnips and shallots. Cut the parsnips into small cubes and mince the shallots.
2. Heat the olive oil in a saucepan and sauté the shallots until translucent. Add the parsnips and sauté briefly. Add the vegetable stock and simmer for 20 to 30 minutes. Stir occasionally.
3. Add the spices, the GAZİ Kaymak and the mustard. Purée everything and season with salt and pepper.
4. Pour the soup in soup plates or bowls and add some of the GAZİ cream yoghurt. Finally, garnish the soup with pomegranate and cress.