in Soup Recipes

Parsley root and potato cream soup à la Gabi

updated

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Ingredients for 4 servings:

  • 3 tbsp rapeseed oil
  • 1 m.-sized onion(s)
  • 1 clove(s) garlic
  • 5 m.-large parsley root(s)
  • 4 m.-sized potatoes
  • 1,000 ml vegetable broth, possibly instant
  • Salt and pepper, black, from the mill
  • 100 g sour cream
  • 3 sprigs of parsley, flat

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel and finely chop the onion, peel and finely chop the garlic, peel and finely chop the parsley roots, peel and finely chop the potatoes, and finely chop the parsley leaves. Heat the oil in a saucepan, sauté the onion and garlic until translucent, add the parsley roots and potatoes, and roast. Pour in the vegetable stock and simmer for about 20 minutes over medium heat. Then puree with a hand blender until smooth, season with salt and pepper, and serve garnished with sour cream and parsley.

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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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