Parsley Root Soup with Caramelized Onions and Farmer’s Bread

5 from 8 votes
Prep Time 50 mins
Cook Time 1 hr
Rest Time 20 hrs
Total Time 21 hrs 50 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 161 kcal



  • 500 g Parsley root
  • 400 g Waxy potatoes
  • 6 Pc. Onions
  • Clarified butter
  • 2 tbsp Flour
  • 2 tbsp Starch
  • 3 tbsp Sugar
  • 1 tsp Salt
  • 1 bunch Dill
  • 100 ml Neutral oil
  • 4 tbsp Natural yoghurt
  • 300 ml White wine
  • 200 ml Cream
  • 500 ml Vegetable broth
  • 6 tbsp Olive oil
  • 1 Pc. Pomegranates
  • Salt
  • Pepper

Franconian farmer's bread, sourdough:

  • 100 g Wholemeal rye flour
  • 50 g Rye flour
  • 150 g Water
  • 15 g Yeast

Franconian farmer's bread, main dough:

  • Sourdough
  • 200 g Rye flour
  • 100 g Wheat flour
  • 50 g Whole wheat flour
  • 175 g Water
  • 9 g Salt



  • Clean the parsley root, cut into cubes, peel and dice the potatoes. Loosen the pomegranate seeds.
  • 1 Finely chop the onion and sauté in the olive oil until translucent, add the parsley root and potatoes and deglaze with white wine and stock. Let simmer for 20 minutes.
  • Meanwhile, cut the remaining onions into thin rings and put them in a plastic bag. Add 1 teaspoon of salt and the sugar and shake everything well. Let it sit for 5 minutes.
  • Add flour and starch, shake again. Then pour the onions into a sieve so that the excess flour is removed.
  • Heat the clarified butter and fry the onion rings in it.
  • Make spice oil from oil and fresh dill - it tastes best when it has been able to permeate a few days in advance.
  • Add the cream to the soup and mix with a hand blender. Season to taste with salt and pepper. Serve with yogurt, pomegranate and onion rings.

Franconian farmer's bread:

  • Mix the sourdough ingredients together and let ripen for 20 hours at room temperature.
  • Process all ingredients for 5 minutes on the lowest setting and a further 2 minutes on the second setting to form a slightly sticky dough (dough temperature approx. 28 ° C).
  • Let the dough rest for a total of 90 minutes at approx. 20 ° C
  • After 45 minutes, knead the dough until it is round and put it in a well-floured proving basket with the end facing down. Let rest for another 45 minutes at 20 ° C.
  • Preheat the oven to 250 ° C. Bake the bread at a high temperature with steam, then lower the temperature to 220 ° C and finish baking - a total of 50 minutes.


Serving: 100gCalories: 161kcalCarbohydrates: 18.3gProtein: 2.4gFat: 7.9g
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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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