John Myers
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Parsley Root Soup with Apricot and Pretzel Crostini and Crispy Scallops
The perfect parsley root soup with apricot and pretzel crostini and crispy scallops recipe with a picture and simple step-by-step instructions.
For the parsley root soup
- 400 g Parsley root
- 3 Pc. Shallots
- 2 Pc. Garlic cloves
- 90 g Butter
- 150 ml White wine
- 750 ml Veal stock
- 450 ml Cream
- Salt
For the crispy scallops
- 5 Pc. Scallops
- 1 Pc. Potatoes big
- 1 tsp Clarified butter
For the apricot and pretzel crostini
- 2 Pc. Pretzel sticks
- 0,5 Glass Apricot jam
- 1 Pc. Shallot
- 5 Pc. Dried apricots
Parsley root soup
- First, peel and chop the parsley roots and shallots. Melt the butter in a large saucepan and fry the parsley roots and shallots in it for about 5 minutes. Now deglaze first with the white wine and then with the veal stock. Press the garlic cloves and add to the soup. Let the soup simmer for about 25 minutes. After the cooking time, puree everything until foamy and season with salt and possibly more garlic. Part of the soup is skimmed off and pureed separately with the fresh parsley. This part is placed as a splash of color in the middle of the soup when serving.
Crunchy scallops
- First slice the potatoes so that you have 5 large, thin potato slices. Now wrap one scallop each with these slices. Now heat the clarified butter in a pan and fry the wrapped scallops until golden brown on both sides, about 2-3 minutes per side.
Apricot and pretzel crostini
- For the apricot mixture, first peel the shallot and cut it into small cubes. Also cut the dried apricots into small cubes. Now first sweat the shallots in a small saucepan until they are translucent, but only briefly so that they do not turn brown. Now add the apricot jam and the dried apricots and let thicken over a low heat for about 10 minutes. Remove the ends from the pretzel sticks and cut into 5 equal pieces. Roast these in a pan. Finally, distribute the apricot mixture on the warm pretzel pieces.
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