Parsley Root Foam Soup

5 from 7 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 239 kcal


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


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.


Serving: 100gCalories: 239kcalCarbohydrates: 1.9gProtein: 1.5gFat: 24.9g
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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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