in Soup Recipes

Parsley root essence

updated

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Ingredients for 4 servings:

  • 500 g parsley root(s)
  • 1 liter chicken stock, home-cooked or from a jar
  • 1 bunch of flat-leaf parsley
  • salt and pepper

Instructions

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

Peel the parsley roots, cut into thin slices or cubes, and briefly bring to a boil with the chicken stock. Then reduce the heat and cover the stock and simmer gently for one hour. In the meantime, wash the parsley and roughly chop the leaves, reserving a few for garnish. After one hour, add the parsley and simmer gently for another 30 minutes. Strain the essence through a sieve and season with salt and a little pepper. Serve with dumplings, such as porcini mushroom dumplings. The dumplings must be pre-cooked separately. We particularly enjoyed the ‘mushroom dumplings in broth’ from the DB. They were pre-cooked in meat broth and served in the essence. Add the remaining parsley before serving.

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Written by John Myers

Professional Chef with 29 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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