16 December 2019, Saale-Unstrut-Tourismus e.V.
Traditionally, visitors to the Naumburg Christmas market elect their soup star on the first weekend of Advent! 7 soups and thus also restaurateurs from the Saale-Unstrut region competed in 2019, and in an exciting neck-and-neck race, it became a great hazelnut cream soup with Weißenfelser sturgeon from the Parkhotel Güldene Berge.
We think that you absolutely have to recook them and have gotten the recipe for you here.
Hazelnut cream soup with white rock sturgeon
Parkhotel Güldene Berge
ingredients for two people:
50g grated hazelnuts,
One small parsnip,
1 small onion or shallot,
500ml vegetable stock,
1 tablespoon honey,
1 shot of whipped cream,
150 g smoked sturgeon
peel and chop the parsnip and onion. put the vegetable stock into a soup pot. add the vegetables with the hazelnuts into the soup pot and let it boil up. then reduce the heat, add the honey and let the soup simmer slightly for about one hour. finally season with lots of pepper and refine with a dash of whipped cream. to garnish, please add parsley.
For the crisps, I simply peeled the parsnips and sliced them into thin slices with the economy peeler. Place the crisps on a baking tray lined with baking paper, brush with oil and sprinkle with a little salt. Roast the crisps for about 10-15 minutes at 200°C hot air. Remove the trays when the edges of the parsnips turn brown. The parsnips only become wonderfully crisp when they cool down.
Tip from the cook: the soup is very rich and filling. i found the soup really wonderful. i would like to try it next time with another vegetable or pure. i think carrots, celery or kohlrabi could harmonize wonderfully. pull sturgeon into small fibers and add it to the soup lukewarm at the end.