Parsley root soup with spinach foam, scallops and fried spinach

Ingredients for 4 servings:

• 1 large parsley root(s)
• 1 small onion(s)
• 1 small garlic clove(s)
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp rice vinegar
• 400 ml chicken stock
• 1 cup of cream
• some salt
• some pepper, white
• 1 handful of spinach
• ½ cup cream
• some salt
• some pepper, white
• 2 pieces of mace
• 1 tbsp olive oil
• 4 scallops
• some spinach leaves, small
• Oil for frying
• some salt, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the finely chopped onion in the butter, dust with flour, and deglaze with the stock and vinegar. Add the finely diced parsley root and the garlic clove and sauté until soft. Add the cream, season, and blend. Bring to a simmer. Trim the spinach (leaves only) and blanch briefly in the cream. Season, blend, and simmer gently until a light, creamy foam forms (while blending). Briefly fry the scallops on both sides in hot oil, then remove any excess fat from the spinach leaves on kitchen paper. Trim and dry the spinach leaves, and deep-fry in hot oil. Remove any excess fat from the spinach leaves on kitchen paper. To serve: Blend the parsley root soup again and serve in bowls. Blend the spinach foam and add it decoratively to the soup. Place the scallop in the center and arrange the spinach leaves on top. Season with a pinch of black salt.