The 5% Threshold

Ingredients

• 1 large parsnip (approx. 400 g)
• 2 medium potatoes
• 1 onion
• 2 cloves garlic
• 750 ml vegetable stock
• 100 ml heavy cream
• 4 slices dark rye bread
• 2 tbsp olive oil
• salt and pepper to taste
• 1 tbsp chives, finely chopped

Method

1. Peel the parsnip and potatoes, cut into cubes.
2. Finely chop the onion and garlic.
3. Heat 1 tbsp olive oil in a soup pot, sauté onion and garlic for 2 minutes.
4. Add parsnip and potato, cook for 3 minutes.
5. Add stock, bring to a boil, and simmer for 20 minutes.
6. Blend the soup until smooth, add cream, season with salt and pepper.
7. Cut the rye bread into long, narrow strips (crostini about 2 cm wide).
8. Brush crostini with olive oil and toast at 200°C for 8 minutes until crisp.
9. Pour the soup into four deep bowls.
10. For each bowl, balance a crostini precisely along the rim, so it hovers just above the soup but does not touch the table.
11. Garnish the soup with chives.

Serving notes

• Serve extra crostini on the side for those who want to cross the threshold.
• Use a clean white plate for maximum contrast.