John Myers
Parsley and Parsnip Soup
The perfect parsley and parsnip soup recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 2 Parsley root
- 4 Parsnip fresh
- 2 Potato
- 1,3 liter Vegetable broth
- 2 bunch Fresh smooth parsley
- 12 Scampi
- Peel and finely chop the onion. Peel and dice the parsley roots, parsnips and potatoes.
- Steam the onion in a saucepan with a little rapeseed oil until translucent and then add the parsley root, parsnips and potatoes and sauté as well. Deglaze with the vegetable stock and bring to the boil once. Then let everything simmer for about 30 minutes over medium heat.
- Wash the flat-leaf parsley, pluck the leaves, chop and add to the soup. Cook everything together for another 5-8 minutes. Puree the soup and season with salt and pepper. Fry the scampi in a little olive oil until they are cooked through.
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