John Myers
Contents
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Ingredients
- 250 g Parsley root
- 1 small Onion
- 1 small Potato
- 0,5 bunch Chives
- Clarified butter
- Sugar
- 800 ml Vegetable broth
- 1 tbsp Butter
- 100 g Bacon cubes
- Salt, pepper a.d.M., lime juice
- Sunflower oil for frying
- 100 ml Cream
Instructions
- Peel the parsley root and peel off 6 even slices from a nice one with the peeler (for the straw), cut the rest in small slices. Peel and dice the small potato. Peel and finely dice the onion. Cut the chives into rolls.
- Heat the butter lard and sauté the onion, potato and parsley root in it until translucent. Sprinkle with a good pinch of sugar and caramelize a little. Then add the hot vegetable stock and with the lid closed, let the vegetables cook until soft.
- In the meantime, cut the parsley root slices into fine julienne and fry in a little sunflower oil, degrease on crepe. Fry the diced bacon in a pan and degrease on crepe.
- When the vegetables are soft, add the chives and cream and puree everything finely. Now mix in the butter and season with salt and pepper and a little lime juice.
- Put the bacon cubes in the soup cup and pour hot soup over them, garnish with the "straw" ..... enjoy your meal .....
- Basic recipe for my "grainy vegetable broth"
- The soup connoisseur would be very happy if everyone left a nice comment on the recipe. Critical or suggestions are also very welcome. The soup connoisseur thanks you in advance.
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 4gProtein: 6.6gFat: 8.8g
