John Myers
Ingredients for 4 servings:
- 2 slices of toast
- 1 tbsp butter
- 1 onion(s)
- 2 cloves garlic
- 400 g parsley root(s) or parsnips
- 1 potato(s), floury
- 1 tbsp oil
- 800 ml chicken stock or vegetable stock
- ½ bunch chervil
- ½ bunch parsley
- ½ bunch watercress
- n. B. Herbs (wild garlic, sorrel, young nettles, young leaf spinach, …)
- 200 ml cream
- salt and pepper
- lemon juice
- Paprika powder, sweet
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Optionally with parsnips
Dice the bread and toast it in butter in a large pan until crispy. Peel and finely dice the onion and garlic. Peel and dice the parsnip or parsnips. Heat the oil in a saucepan, sauté the onions, garlic, and roots, and pour in the broth. Simmer for 15-20 minutes. If you don’t want croutons, reserve a few tablespoons of the soft vegetables for a soup garnish. Finely chop the herbs and add them to the soup. Pour in the cream and blend until smooth. Season to taste with salt, pepper, and lemon juice. Ladle the soup into bowls, adding the diced vegetables, if desired. Sprinkle with paprika, and serve with herbs and croutons. This soup is especially delicious in spring, when all the herbs are available. What doesn’t go so well with Mediterranean “woody” herbs like rosemary, thyme, oregano… They are too overpowering and don’t complement this delicate soup. For a nice acidity you can also add some dry white wine.
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