Parsley root and fennel cream soup with goat's cheese

Ingredients for 4 servings:

• 3 parsley roots
• 1 fennel bulb(s)
• 1 slice(s) celeriac
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. 2 cm
• 1 onion(s)
• 50 g butter, alternatively 2 tbsp olive oil
• 400 ml chicken stock
• n. B. water
• Salt
• Pepper, white and black, freshly ground
• 1 tbsp curry powder, mild
• possibly chili, dried or fresh, to taste
• ½ tsp dried tarragon, or 1 fresh leaf, chopped
• 1 stalk of marjoram, fresh or dried
• 1 organic lemon(s)
• 2 tbsp sour cream
• 4 balls of goat’s cheese, marinated in oil
• 1 spring onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Chop the onions, garlic, ginger, and vegetables (reserve the fennel greens) and fry lightly in butter or olive oil, taking care not to brown. Add the chicken stock and approximately 200–400 ml of water, depending on your desired consistency. Add the spices and the grated zest of half a lemon, and simmer for 20 minutes, until the vegetables are soft. First, roughly puree everything with a hand blender, then add 2 tablespoons of sour cream and puree until smooth, reaching the desired consistency. Season to taste, if desired. Finely slice the spring onions and fold some into the soup. Ladle the soup into bowls, place 1 scoop of goat’s cheese in each bowl, and sprinkle with the remaining spring onions and fennel greens.