Parsley cream soup

Ingredients for 4 servings:

• 1 small onion(s)
• 1 tbsp butter
• 500 g parsley root(s)
• 800 ml vegetable stock
• Salt
• Pepper, white
• nutmeg
• 200 ml sour cream
• 1 bunch of flat-leaf parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

two-colored vegetable soup

Dice the onion and sauté in butter. Add the cleaned and finely chopped parsley roots, season with salt, pepper, and nutmeg, and add the vegetable stock. Simmer for 20 minutes until the vegetables are tender. Then puree until smooth. Stir in the sour cream and season the white soup to taste. It should be thick. Pour half of the soup into a second pot and blend again with the torn flat-leaf parsley. To serve, serve both soups on a plate and toss them together. Tip: This soup enriches a meal with an additional vegetable component. A green and white soup can also be made using a combination of broccoli and cauliflower or green and white asparagus.