in Soup Recipes

Parsley root soup with parsley pesto à la Gabi

updated

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Ingredients for 4 servings:

  • 500 g parsley root(s)
  • 1 onion(s)
  • 1 tbsp oil
  • 500 ml vegetable stock
  • 100 ml cream (15% fat)
  • 250 ml milk
  • Salt and pepper, from the mill
  • Nutmeg, grated
  • Pesto:
  • ½ bunch parsley
  • 2 tbsp oil
  • Salt
  • 40 g pine nuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and dice the parsley roots. Chop the onion and sauté in 1 tablespoon of hot oil. Add the diced vegetables, pour in the broth, and simmer for about 25 minutes. Puree. Add the cream and milk, and heat the soup back up (do not boil!). Season with salt, pepper, and a little nutmeg. Pound the parsley leaves, salt, and oil into a pesto. Toast the pine nuts in a nonstick pan without fat and add them to the soup along with the pesto.

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Written by John Myers

Professional Chef with 29 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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