Parsnip Cream Soup with Beetroot Wan Tans

Preparation Time:
60 mins
Baking Time:
10 people


For the Wan Tans 
  • 250 g plain wheat flour 
  • 1 egg
  • 6 tbsp water 
  • sea salt 
  • 250 g beetroot 
  • 100 g cashews or other nuts
  • Ras el Hanout spice 
  • palm sugar 
  • vinegar 
  • neutral oil, for frying



Preheat oven to 180 °C. Peel the beetroot, remove chunk and place on a tray. Sprinkle with some oil and salt and place in the oven for about 35 minutes. Peel and dice the potatoes, the celery root and the parsnips. Chop off the bottom and top from leek, cut lengthwise and wash. Peel the onions and cut into cubes. Roast the cashews in a pan without fat until golden brown. Switch on the deep fryer at 180 °C (if you don’t have a fryer, use a pot).

The Wan Tan

For the dough, mix plain flour, egg, salt and a little water and make a dough. Roll out flat using a pasta machine and cut out 8cm x 8cm rectangles. For the filling, puree the cooked beetroot, roasted cashew nuts, Ras el Hanout spice, salt, palm sugar, vinegar and some oil in a blender until smooth. Make sure the mixture is not too soft, however, so you are able to form little balls. Place some beetroot mixture in the middle of each dough rectangle, form pockets and close. Deep fry and place them on a kitchen paper.

The Soup

Put the Oldenburger Butter in a large saucepan on medium heat. Then, add the potatoes, parsnip, onions, leek, celery root, and cook gently so the vegetables do not turn brown. Pour the stock into the saucepan and bring to the boil over a medium heat. Then, turn the heat down low and simmer for 15-20 minutes. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth. Pour in the Oldenburger Cooking Cream, bring just back to the boil, then turn off the heat.

The Final Touch

Garnish the soup with some leek or leek ash (see the chef-to-chef tip below) and serve with the fried wan tans beside.

Tips from Chefs to Chefs

01. Cooking Cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour carrier.

02. Sweating onion, parsnip, celery root and potatoes in a generous portion of butter, brings out so much more of the flavour of these vegetables. The fat acts as a flavour carrier.

03. If you like it fancy, try to make ash out of the leek and garnish the soup with it. For the ash, cut the leek into long stripes and desiccate it in a drying oven. Put the dried leek in a blender, add some salt and grind until powder.

Recommended Products

Oldenburger Butter unsalted, min. 82% fat, 250g piece
  • soft and easy to spread
  • no additives
  • made from pure cow's milk

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