John Myers
Parsley Root Soup with Crispy Pancetta (Claudia Effenberg)
The perfect parsley root soup with crispy pancetta (claudia effenberg) recipe with a picture and simple step-by-step instructions.
- 150 g Onions
- 600 g Parsley root
- 200 g Floury potatoes
- 50 g Streaky bacon
- 1 tbsp Olive oil
- 1,5 liter Vegetable broth
- 2 Pc. Sprigs of thyme
- 2 tbsp Honey
- 250 ml Whipped cream
- 100 g Pancetta belly bacon slices
- Salt and pepper
- Olive oil
- Peel the onions and cut into fine cubes. Then wash, peel and cut the parsley roots and potatoes (into approx. 2 cm cubes).
- Then dice the bacon. Heat the oil in a saucepan and sauté the onions and bacon over medium heat. Add the parsley roots and potatoes and sauté for another minute. Pour in the broth, bring to a boil and simmer gently for 30 minutes.
- Finely chop the thyme. Five minutes before the end of the cooking time, add the honey and thyme to the soup. Puree the soup finely and add the cream. Bring to the boil again briefly and season with salt and pepper.
- Fry the pancetta in a non-stick pan until crispy. Pour the soup into deep plates and spread the pancetta on top. Drizzle with the best olive oil.
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