John Myers
Contents
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Ingredients
vegetables
- 50 g Onion white
- 250 g Parsley root
- 400 g Green beans
- 2 tbsp Butter
liquids
- 400 ml Vegetable stock
- 200 ml Cream
spices
- 1 tbsp Herbs de Provence
- 1 tbsp Black pepper from the mill
- 0,5 tbsp Sea salt from the mill
Topping
- 0,5 bunch Fresh parsley leaves
Instructions
preparation
- Thaw green beans, blanched, frozen ... Peel and roughly chop onions ... Wash parsley root, peel and cut large pieces ... Wash parsley leaves, dry, shake and chop
Cook
- Melt the butter in a saucepan and fry the onion and parsley root pieces for about 5 minutes ... deglaze with the vegetable stock, bring to the boil and simmer for about 10 minutes ... add green beans and cook for about 5 minutes ... Add the cream and coarsely puree ... pepper and salt ... bring to the boil briefly and refine with herbs from Provence
Serve
- Fill the soup into a deep plate or soup cup and garnish with parsley leaves
Nutrition
Serving: 100gCalories: 99kcalCarbohydrates: 4.5gProtein: 2.4gFat: 8g
