Foamy parsley root soup

Ingredients for 2 servings:

• 140 g parsley root(s)
• 1 shallot(s)
• ½ garlic clove(s)
• 30 g butter
• 50 ml white wine
• 250 ml veal or beef stock, homemade or from a jar
• 150 ml cream
• ¼ bunch parsley
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean, peel, and slice the parsley root. Finely dice the shallot and lightly fry both in the butter, but do not brown. Deglaze with the wine and broth, add the finely grated or crushed garlic, and season with salt. Cover and simmer for about 20 minutes. Then add the cream. Blend everything well until foamy. Adjust seasoning if necessary. Ladle 2/3 of the soup into soup bowls. Add the finely chopped parsley to the rest and blend vigorously again. Carefully pour the light green soup over the white soup and serve. I served it with a skewer of marinated shrimp and fresh, homemade white bread. Next time, I’ll try blending some spinach into the green soup, as this will intensify the color and reduce the taste of parsley.