John Myers
Contents
show
Ingredients
- 3 Parsley root, approx. 150 gr.
- 1 Carrot, about 60 gr.
- 1 some Fresh celery, about 50 gr
- 2 Potato, about 50 g
- 2 Celery, about 80 gr.
- 0,5 Chinese garlic
- 2 tbsp Chives
- 2 tbsp Clarified butter
- 650 ml Vegetable broth
- 4 tbsp Cream
- 50 ml White wine
- 1 tbsp Double cream cheese
- 1 tsp Dijon mustard
- Black pepper from the mill
- Nutmeg
- Chives
Instructions
- Peel the parsley root, celery, carrot and potato and cut into equal cubes. Peel and cut the garlic.
- Heat the butter lard in a saucepan and sweat the diced vegetables well and then add the chives. Pour in the vegetable stock and simmer everything on a low heat until the vegetables are soft. Remove the pot from the oven. Now take out some of the vegetables as you like and keep them warm (as an insert)
- Now add the wine and 4 tablespoons of cream and puree the whole thing. Stir in the cream cheese and chives and season to taste with mustard, pepper and a small pinch of salt.
- Rub some of the nutmeg on the bottom of the cup, add the diced vegetables, pour hot soup over them and garnish with a little chives ..... bon appetit.
- As a topping, you can whip some cream until stiff and distribute it decoratively.
Nutrition
Serving: 100gCalories: 108kcalCarbohydrates: 0.9gProtein: 1gFat: 10.9g
