Parsley Root Cream Soup with Pistachio Crush

Peel and finely dice the parsley root. Peel the onions and also finely dice them. Peel and chop the potatoes (this makes the soup a little better).

Heat the butter and sauté the onion briefly, add the diced vegetables and let them sear again briefly. Deglaze with the vegetable stock and let everything cook until soft.

In the meantime, finely chop the chives and roast the sesame seeds in a pan without fat on a low heat.

When the vegetables are already soft, remove the pan from the heat, add the chives, cream and ouzo and puree everything finely. Put the lid on and let it sit briefly on the switched off hotplate. (The soup does not need to be seasoned with salt or anything like that, as the noble "Fleur de Sel" is used as a "crush").

Now quickly chop the pistachios finely.

Put the soup in a soup cup and sprinkle with the "crush" and now ..... enjoy your meal .....

Fleur de Sel vanilla ..... Mix 1 tsp Fleur de Sel and 1 espresso spoon of ground vanilla .... this noble salt mixture can be used to refine many dishes. The salt-vanilla mixture gives many dishes, not just soups, a certain "AHA" effect ...