John Myers
Contents
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Ingredients
Foam soup:
- 350 g Parsley root
- 2 Pc. Shallots
- 1 Pc. Clove of garlic
- 75 g Butter
- 125 ml White wine
- 625 ml Vegetable stock
- 300 ml Cremefine
- Salt
- Pepper
- Parsley
Instructions
Foam soup:
- Clean, peel and cut the parsley root. Finely dice the shallots and lightly fry both in the butter.
- Cover and simmer for about 20 minutes until the pieces are soft. Then add the cream.
- Before serving, add another piece of butter and puree everything until foamy. If necessary, season again.
Nutrition
Serving: 100gCalories: 239kcalCarbohydrates: 1.9gProtein: 1.5gFat: 24.9g
