Parsley root soup

Ingredients for 4 servings:

• 1 shallot(s)
• 600 g parsley root(s)
• 1 potato(s), floury
• 1 tbsp oil
• 1 tsp butter
• 1 liter vegetable broth or chicken broth
• 250 ml cream
• Salt
• White pepper, freshly ground
• n. B. Nutmeg
• Truffle oil, a few drops

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the parsley roots and cut into fairly large pieces. Finely slice the shallot and sauté in the oil and butter until translucent. Add the parsley root and let it cook briefly, but do not brown. Deglaze with the stock. Finally, add the diced potatoes and simmer for about 20-25 minutes. Then purée the soup, add the cream, and bring to a boil briefly. Season with salt, pepper, and nutmeg, if desired. Just before serving, whisk in the truffle oil. The oil gives the slightly sweet soup a very special flavor. Tip: Before serving, you can add sliced ​​smoked salmon or a mild smoked ham to the bowls. For a truly festive touch, sprinkle truffle shavings over the soup. A garnish of parsley leaves will also do.