Parsnip cream soup with espresso foam and bacon | GASTROBACK®

Ingredients

• 250 g parsnips
• 1 large onion
• 2 cloves of garlic
• 1 tbsp butter
• 400 ml vegetable broth
• 250 ml of cream
• 2 tablespoons light balsamic vinegar
• Salt, pepper, nutmeg
• 2 tbsp espresso (cooled)
• 100 ml cream
• 1 pinch of salt