Cream Soup of Two Kinds of Parsley
Cream soup made from two varieties of parsley is a recipe featuring fresh ingredients from the cream soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 bunches flat-leaf parsley
- Salt
- 1 tbsp butter
- 1 shallot (finely diced)
- 750 ml vegetable broth
- 1 kg parsley root (coarsely chopped)
- 300 ml heavy cream
- Cayenne pepper
- 4 tbsp whipped cream
- black pepper
- 120 g North Sea shrimp
- 4 pieces goat cheese (20 g each)
Instructions
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1.
Reserve a portion of the parsley, finely chop it and set aside. Blanch the remaining parsley briefly in boiling salted water and immediately shock in cold water.
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2.
In a pot melt the butter and sauté the shallot cubes until translucent. Deglaze with broth, add the parsley root and simmer for about 35 minutes until tender.
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3.
Add the cream, bring to a boil, then remove from heat. Let it cool slightly, puree in a blender, and strain through a sieve into a pot.
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4.
Return 200 ml of the white soup to the blender, roughly chop the blanched parsley, add it and blend until the soup turns a deep green. Add cayenne pepper, then strain the mixture into a pot.
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5.
Warm the plates. Heat both soups. Fold in 3 tbsp whipped cream into the white soup and 1 tbsp into the green soup. Season with salt and pepper.
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6.
Serve: first pour the light soup into the plates, then slowly ladle the green soup into the center. Arrange the North Sea shrimp in the middle. Toss half of the goat cheese in chopped parsley and place it on top of the white portion of the soup, with the green side facing up.
