Anne's Christmas Menu – Starter – Parsley Root Soup

Ingredients for 4 servings:

• 400 g parsley root(s)
• 150 g floury potatoes
• 2 small onions
• 2 tbsp butter
• 850 ml chicken broth
• 200 ml whipped cream
• Salt
• pepper
• nutmeg
• 1 bunch parsley, flat
• 1 lemon(s), organic
• 5 tbsp olive oil
• ½ tsp chili flakes
• 200 g scallop(s), frozen (thaw in the refrigerator overnight)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Stress-free menu for freezing.

1. Peel and roughly dice the parsley roots and potatoes. Finely dice the onion. 2. Melt 1 tablespoon of butter in a saucepan. Sauté the onions over medium heat for 2 minutes. Add the parsley roots and potatoes and sauté for 3 minutes. 3. Pour in the stock, bring to a boil, and simmer covered over medium heat for 15 minutes. 4. Pour in the cream. Purée the soup very finely using a hand blender. Season with salt, pepper, and freshly grated nutmeg. 5. Pick and chop the parsley leaves. Finely grate 1 teaspoon of lemon zest. Squeeze out 2 tablespoons of lemon juice. 6. Using a hand blender, purée the parsley leaves with 2 tablespoons of lemon juice and 4 tablespoons of oil. Stir in the lemon zest and season with salt. 7. Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan. Fry the scallops over medium-high heat for 1-2 minutes on each side. Season with salt and chili flakes. 8. Serve the soup with parsley oil and the scallops and sprinkle with chili flakes. Freezing tip: Allow the soup to cool completely and freeze (at least 4 weeks). Thaw the day before in the refrigerator or on a cold balcony, then slowly bring to a boil, puree again, and season to taste. Thaw the scallops overnight in the refrigerator.