Foamed parsley root soup

Ingredients for 4 servings:

• 40 g onion(s), finely diced
• 200 g parsley root(s), cleaned, diced
• 80 g potatoes, diced
• 40 g celeriac, diced
• some garlic, finely sliced
• 2 slice(s) ginger, about 2 mm thick
• 1 tbsp clarified butter
• 2 tbsp vermouth (Noilly Prat)
• 600 ml chicken stock or vegetable stock
• e.g. nutmeg, grated
• n. B. chili salt, mild
• n. B. Pepper, white
• 50 ml milk (e.g. long-life milk 3.5%)
• 20 slice(s) sausage, chorzio (Spanish paprika sausage)
• 60 ml oil, for frying
• 60 potato(s) – cubes (approx. 8 x 8 mm) per portion approx. 15 pieces
• some chives, cut into fine rolls

Instructions

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

the soup warms and has a fine aroma

Clean and peel the potatoes, onions, parsley roots, celery, ginger, and garlic, and prepare as per the ingredients list. Sauté everything in clarified butter and deglaze with Noilly Prat. Pour in the stock, cover, and simmer for about 25 minutes. In a saucepan or slightly higher pan, fry the sausage slices, drain on kitchen paper, and keep warm. Add the frying oil to the pan and fry the potato cubes until golden brown on all sides, drain on some kitchen paper, and keep warm. Purée the soup finely (blender, food processor, hand blender, or similar). Season with mild chili salt, nutmeg, and pepper (to taste). Pour in the milk and blend or froth with an immersion blender. Serve the soup in preheated bowls. Place the fried potato cubes in the center and arrange the chorizo ​​sausage slices around them. Sprinkle chives over the top and serve immediately.