John Myers
Ingredients for 6 servings:
- 1 kg parsley root(s)
- 2 onions
- 1 liter broth, clear
- 150 ml Cremefine
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
Dice the onions and sauté in a large pot with a little oil until translucent. Peel and dice the root parsley, and add it to the pot. Sauté gently over medium heat (but not for too long, or it will burn). Then add about a liter of clear broth and simmer for about 30-45 minutes. Purée everything very finely with a hand blender, add the Cremefine, and season with salt and pepper. The soup will be quite thick; if you want it thinner, simply add a little more broth and/or Cremefine. Scampi or bacon go well with it.
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