Parsley cream soup

Ingredients for 6 servings:

• 9 dl chicken broth
• 1 dl vermouth, Noilly Prat (dry) or dry sherry
• 2 shallots, finely chopped
• 1 garlic clove(s), finely chopped
• 1 tbsp butter
• 50 g rice, risotto
• 4 sprigs parsley, flat
• 30 g parsley, flat
• 2 bay leaves
• 1 ½ dl cream
• 2 drops of lemon juice
• salt and pepper
• nutmeg

Instructions

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

Tie the parsley sprigs and bay leaves together to form a bouquet. Lightly sauté the shallots and garlic in butter, add the rice and sauté briefly until translucent. Then add the stock and Noilly Prat. Add the parsley sprigs, cover, and simmer for about 25 minutes. Meanwhile, pick the parsley leaves and whip half of the cream until creamy. Remove the parsley stalks from the soup. Purée the soup finely with a hand blender, add the parsley leaves, and purée everything once more. Add the unwhipped cream and bring back to a boil. Season to taste with salt, pepper, a little nutmeg, and the lemon juice. To serve, gently fold in the whipped cream.