Fine parsley root soup

Ingredients for 4 servings:

• 500 g parsley root(s)
• 1 bunch of parsley
• 10 g ginger, finely diced
• 500 ml chicken stock
• 250 ml sweet cream
• 150 ml sour cream
• 60 ml Sherry, fino
• 1 tbsp Balsamic vinegar (Crema di Balsamic vinegar bianco)
• 1 pinch(s) of sugar
• salt and pepper
• Nutmeg, freshly grated
• 2 tbsp cream, whipped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the parsley roots. Pick the leaves from the parsley bunch and chop finely, then cut the stems into pieces. Heat the parsley roots, stems, and ginger in the chicken stock and simmer for about 10 minutes, until the roots are soft. Add the sweet and sour cream, puree everything in a blender, and pass through a fine sieve. This is best done with a ladle. Bring the soup back to a boil and season with sherry, balsamic vinegar, and the remaining spices. Ladle the soup into deep bowls or soup cups, place a dollop of cream in the center, and sprinkle everything with chopped parsley. If you want your soup even creamier, stir in 30-40g of ice-cold butter pieces after boiling. This works best with an immersion blender. This makes it naturally more calorie-rich and also more filling, so that when served as an intermediate dish in a meal, it should not exceed the amount of a mocha cup.