Parsley root soup with lentils

Ingredients for 3 servings:

• 1 small can of lentils
• 500 g parsley root(s)
• 3 shallots, finely chopped
• 2 tbsp butter
• 80 ml white wine, dry
• 500 ml chicken stock
• 100 ml cream, liquid
• some salt and pepper, white
• 1 handful of lamb’s lettuce, washed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

super fast, easy and still fine

Drain the lentils in a sieve. Peel the parsley roots and slice them into approximately 1cm thick slices. Heat the butter in a saucepan and sauté the parsley root and shallots. Deglaze with white wine and reduce by half. Add the chicken stock and cream. Simmer everything over low heat for 15-20 minutes. Then puree thoroughly and season with salt and pepper. Add the salad and heat through for less than 1 minute. Serve on plates and scatter the lentils on top with a teaspoon of the lentils.