Creamy Parsley Soup

Ingredients

• 250 g waxy potatoes
• 400 g parsley root
• 1 onion
• 1 tbsp Rapeseed Oil
• 2 handfuls parsley
• 1 l vegetable broth
• 2 slices mixed bread
• 2 tbsp butter
• 1 Garlic clove
• Salt
• 150 ml whipping cream
• Pepper (freshly ground)

Instructions

1. 1.

   Peel and dice the potatoes and parsley roots. Peel and finely chop the onion. In a large pot, sauté in hot oil until translucent. Rinse the parsley, pluck leaves from stems, and add stems to the onions. Mix in the diced potatoes and parsley roots, then pour in the broth. Cover and simmer for 15-20 minutes until tender. Meanwhile, roughly chop the parsley leaves and set aside for garnish.

2. 2.

   Cut the bread into small cubes. Heat butter in a pan, add the bread cubes, press the peeled garlic into the mixture, and fry until crisp croûtons form. Season with a pinch of salt and remove from the pan.

3. 3.

   Add the parsley leaves to the soup and blend until smooth. Stir in the cream, bring to a boil once, then remove from heat and season with salt and pepper.

4. 4.

   Serve sprinkled with remaining parsley and croûtons.