Parsley Root Cream Soup with Prawn Skewer

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 122 kcal



  • 2 Parsley root
  • 50 g White from the leek
  • 1 Onion
  • 100 g Celery
  • 2 tbsp Flour
  • 20 g Butter
  • 600 ml Vegetable broth
  • 60 ml White grape juice / alternatively pear juice
  • Salt, pepper, nutmeg, lemon juice
  • 100 ml Whipped cream

Prawn skewers

  • 8 Giant prawns
  • 2 tbsp Olive oil
  • 4 sprigs Rosemary
  • 4 Shish kebab skewers



  • Clean the vegetables, peel them, cut them into pieces and sauté them gently in butter (without color) and let them cook for a short time.
  • Dust with flour, stir and deglaze with stock and juice.
  • Let the soup boil for about 10 minutes, then season with spices and puree.

Shrimp skewers

  • Heat a pan with oil and fry the prawns. Season with salt and pepper at the end.
  • Put the fried prawns on a skewer and fasten the rosemary sprig. Keep warm


  • Put the soup in soup bowls, add a dollop of whipped cream and decorate with a skewer


Serving: 100gCalories: 122kcalCarbohydrates: 5.4gProtein: 0.9gFat: 10.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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