Parsley Root Foam Soup
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Servings: 5 people
Foam soup:
- 350 g Parsley root
- 2 Pc. Shallots
- 1 Pc. Clove of garlic
- 75 g Butter
- 125 ml White wine
- 625 ml Vegetable stock
- 300 ml Cremefine
- Salt
- Pepper
- Parsley
Foam soup:
Clean, peel and cut the parsley root. Finely dice the shallots and lightly fry both in the butter.
Cover and simmer for about 20 minutes until the pieces are soft. Then add the cream.
Before serving, add another piece of butter and puree everything until foamy. If necessary, season again.
Serving: 100g | Calories: 239kcal | Carbohydrates: 1.9g | Protein: 1.5g | Fat: 24.9g