in Soup Recipes

Parsley root soup

updated

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Ingredients for 2 servings:

  • 100 g parsley roots
  • 100 g potatoes
  • 100 g leek
  • 20 g butter
  • 600 ml vegetable stock
  • 2 slices of wholemeal toast
  • 1 tbsp oil
  • 1 bunch parsley, flat
  • salt and pepper
  • 2 tbsp yogurt (full milk yogurt)
  • nutmeg

Instructions

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

light and delicious

Peel the parsley roots and potatoes, wash and trim the leek, and chop finely. Sauté in hot butter, add broth, and cover and simmer gently for 20 minutes. Dice the bread and toast in hot oil until golden brown. Chop the parsley. Purée the soup with the parsley and season with salt, pepper, and nutmeg. Stir the yogurt with salt and pepper until smooth. Ladle the soup into bowls and serve with yogurt and croutons.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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