Parsley cream soup

Ingredients for 4 servings:

• 500 g parsley root(s)
• 2 onions
• 3 carrots
• 1 potato(s)
• 1 tbsp butter
• 0.8 liters of vegetable broth
• 1 cup of cream
• 1 tsp horseradish, from the jar
• 1 tbsp lemon juice
• salt and pepper
• Parsley, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

wonderful starter soup or vegetarian main course

Clean the parsley roots and carrots. Cut 2/3 into cubes and 1/3 into fine julienne strips. Dice the onions, peel and dice the potatoes. Briefly sauté the diced vegetables in butter, pour in the vegetable stock and cream, and simmer for about 20 minutes. Then puree thoroughly with a hand blender. Briefly place the julienne strips in boiling water; they should still be firm to the bite, then drain in a sieve. Season the soup with horseradish, lemon juice, salt, and pepper. Ladle into bowls, place a small pile of julienne strips on each serving, and sprinkle with parsley. A great starter soup, or served with bread, it also makes a delicious vegetarian dish. The quantities given are for 4 people and are intended as a starter soup.