Parsley Root Soup




Rating: 2.96 / 5.00 (24 Votes)


Total time: 30 min

Servings: 6.0 (servings)

Ingredients:

















Instructions:

For the parsley root soup, peel and coarsely chop the parsley root. Finely chop the shallots and garlic, sauté in oil with butter. Add the root vegetables and sauté until light brown.

Also lightly sauté the oatmeal, deglaze with water, season, simmer gently for 20 minutes. Remove the bay leaf and blend the soup with the whipped cream in a stand mixer.

Then pour through a fine sieve to remove the caraway seeds from the soup. Cut the 100 g parsley roots into julienne, roast them very slowly without fat until light brown and serve the soup together with plenty of herbs.

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