in

Parsley Root Soup with Pancetta and Basil Foam

5 from 5 votes
Prep Time 2 hrs
Cook Time 2 hrs
Rest Time 8 hrs
Total Time 12 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 42 kcal

Ingredients
 

Mediterranean vegetable broth:

  • 6 l Water
  • 3 tbsp Olive oil
  • 600 g Carrots
  • 3 Pc. Garlic cloves
  • 6 Pc. Onions
  • 3 Poles Leek
  • 300 g Celery root
  • 3 bunch Parsley
  • 12 Branches Thyme
  • 30 Pc. Peppercorns
  • 6 Pc. Cloves
  • 6 Pc. Bay leaves

Parsleyrootsoup:

  • 150 g Onions
  • 600 g Parsley roots
  • 200 g Floury potatoes
  • 60 g Streaky bacon
  • 100 ml White wine
  • 1,4 l Vegetable stock
  • 1 tbsp Olive oil
  • 2 Branches Thyme
  • 2 tbsp Forest honey
  • 250 g Whipped cream
  • Salt pepper
  • 100 g Thinly sliced ​​pancetta
  • Olive oil

Basil foam:

  • 0,5 bunch Basil
  • 200 g Potatoes
  • 2 Pc. Shallots
  • 2 tbsp Walnut oil
  • 250 g Vegetable stock
  • 200 ml Cream
  • Salt pepper

Ciabatta:

  • 250 g Flour (type 0 or 405)
  • 250 g Durum wheat semolina
  • 400 ml Water
  • 1,5 tsp Salt
  • 0,5 tsp Dry yeast

Instructions
 

Mediterranean vegetable broth:

  • Cut the vegetables into large cubes, also the peeled onion (gives a better taste) and coarsely cut the garlic. Fry briefly in olive oil in a large saucepan. It is important not to let the vegetables get too brown. Roughly chop the thyme and the parsley and then add and cook. Deglaze with the water and bring to the boil briefly. Then turn down the heat and skim off the foam with a skimmer. When the foam is gone, add the remaining ingredients such as peppercorns, bay leaves and cloves and simmer for at least 1 hour. It is best to let it stand overnight to develop a stronger taste. Then carefully strain the broth through a sieve and kitchen towel. If necessary, bring to the boil again, this broth does not have to be clarified.

Parsleyrootsoup:

  • Peel the onions and cut into cubes, wash and peel the parsley root and the potatoes and cut into roughly 2 cm cubes. Dice the bacon.
  • Heat the oil in a saucepan and sauté the onions and bacon over medium heat for about 4 minutes. Then add the potatoes and parsley root and sweat for about 3 minutes. Deglaze briefly with white wine and reduce the heat, then add the vegetable stock and cook gently for 30 minutes. In the meantime, chop the thyme and add the thyme and honey 5 minutes before the end of the cooking time.
  • Finely puree the soup, then add the cream and bring to the boil again briefly and season with salt and pepper.
  • Briefly fry the pancetta in a pan or fry it in the microwave on the highest setting for 1-2 minutes covered with paper towels. Drain the pancetta and then pour the soup into deep plates, distribute the pancetta, drizzle with the best olive oil and serve.

Basil foam:

  • Cut the potatoes and shallots into cubes and sauté them in walnut oil, then add the stock and 100ml cream and simmer for about 15 minutes. Add basil and puree the mixture, season heartily with salt and pepper. Beat the rest of the cream until it is half stiff and fold it into the basil foam just before serving.

Ciabatta:

  • Mix all ingredients carefully and stir slowly with a spatula, do not knead! Let rise in a sealed bowl or container covered with a bag for about 20-24 hours.
  • After the resting time, put the dough on a floured baking board or worktop with a dough scraper. First dust the dough with flour and then make four edges and fold in the middle like an envelope so that air can come in. Then let it rest for another 2 hours in the same container.
  • 30 minutes before the end of the resting time, preheat the oven to 240 ° top and bottom heat. Make sure to put a large pot in the oven (kind of stew or roasting pot, preferably coated) and let it heat up. Then remove the 240 ° hot pot and tip the dough in, don't worry, the dough won't stick. Then put the lid on and bake for 30 minutes at 220 °, then remove the lid and bake again for 15 minutes at 200 °.

Nutrition

Serving: 100gCalories: 42kcalCarbohydrates: 2.2gProtein: 0.8gFat: 3.3g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Smoked Entrecôte from Grill with Fennel, Sun-dried Tomatoes and Potatoes

Grilled Waldburger Goat Steak