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Cream of Parsley Root Soup

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 108 kcal


  • 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


  • 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.


Serving: 100gCalories: 108kcalCarbohydrates: 0.9gProtein: 1gFat: 10.9g
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Written by John Myers

Professional Chef with 25 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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