John Myers
Cream of Parsley Root Soup
The perfect cream of parsley root soup recipe with a picture and simple step-by-step instructions.
- 3 piece Parsley root, approx. 150 gr.
- 1 piece Carrot, about 60 gr.
- 1 Bit Fresh celery, about 50 gr
- 2 piece Potato, about 50 gr.
- 2 piece Celery, about 80 gr.
- 0,5 piece Chinese garlic
- 2 tbsp Chives
- 2 tbsp Clarified butter
- 650 ml Vegetable broth
- 4 tbsp Cream
- 50 ml White wine
- 1 tbsp Cream cheese double cream setting
- 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.
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