Parsley-Parsnip Soup

Ingredients

• 100 g parsley root (2 parsley roots)
• 400 g parsnips (4 parsnips)
• 150 g large waxy potatoes
• 2 tbsp Rapeseed oil
• 1300 ml classic vegetable broth
• Salt
• Pepper
• 2 bunches flat-leaf parsley
• 640 g large scampi (ready‑to‑cook; 8 large scampi)
• 50 ml lactose‑free cooking cream (15% fat)

Instructions

1. 1.

   Wash, peel with a paring knife, and dice the parsley roots and parsnips.

2. 2.

   Peel, wash, and dice the potatoes.

3. 3.

   Heat 1 Tbsp oil in a tall pot. Add the diced parsley roots, parsnips, and potatoes; sauté while stirring frequently over medium heat for 2 minutes.

4. 4.

   Add the broth and stir well. Season with salt and pepper, cover, bring to a boil, then simmer over medium heat for 30 minutes.

5. 5.

   Meanwhile, wash the parsley, shake dry, pluck leaves; set aside some nice ones, chop the rest. Slice each scampi along its back and remove any black digestive tracts if present. Rinse the scampi and pat dry with paper towels. After 30 minutes of cooking, add the parsley to the soup and simmer for another 5–7 minutes.

6. 6.

   In a small pan, fry the scampi in the remaining oil for about 2 minutes on each side.

7. 7.

   Remove the soup from heat and puree with an immersion blender until smooth.

8. 8.

   Stir in the cooking cream, season with salt and pepper, and reheat gently.

9. 9.

   Give the soup a quick whirl with the immersion blender to create a frothy surface. Serve in bowls or cups, garnish with scampi and reserved parsley leaves, and enjoy.