John Myers
Contents
show
Ingredients
- 500 g Parsley root
- 800 ml Vegetable stock
- 200 ml Cream
- Salt and pepper
- 100 ml Noilly Prat
- 1 bunch Parsely
- Olive oil for frying
Instructions
- Wash and clean the parsley root and cut into small cubes.
- Sweat lightly in a little oil (I missed the light one) then deglaze with the wine and let it boil down.
- Add the stock and the roots to a soft boil, then bring the cream to the boil again and puree. If you like it finer, you can also sieve the soup. Chop the parsley and add to the soup and season again!
- Possibly add a little more liquid just like everyone likes I had it as a main course because I like it a little thicker!
Nutrition
Serving: 100gCalories: 70kcalCarbohydrates: 3.5gProtein: 2.1gFat: 4.8g
