Parsley Root and Chestnut Soup

Ingredients

• 800 g parsley root (4 parsley roots)
• 300 g carrots (3 carrots)
• 1 Shallot
• 1 tbsp Rapeseed Oil
• 100 ml apple juice
• 900 ml vegetable broth
• 2 Bay leaves
• 6 juniper berries (crushed)
• 150 g cooked and peeled chestnuts
• 80 g air‑dried beef ham (e.g., Bresaola)
• 2 stems Parsley
• 2 stems thyme
• 10 g chives (0.5 bunch)
• 60 g sour cream (10% fat; 4 tbsp)

Instructions

1. 1.

   Peel the parsley roots and carrots and slice them into thin rounds. Peel the shallot and finely dice it.

2. 2.

   Heat oil in a pot. Sauté the shallot until translucent. Add the parsley root and carrots, stirring over medium heat for 5 minutes. Deglaze with apple juice and simmer for 2 minutes. Add broth, bay leaves, and juniper berries; bring to a boil and then reduce to low heat, letting it simmer for about 10 minutes.

3. 3.

   Meanwhile, quarter the chestnuts and dice the ham. Add both to the soup and let it simmer for another 10 minutes until the vegetables are tender.

4. 4.

   Wash, dry, and chop the herbs. Ladle the soup into deep bowls, sprinkle with the herbs, and garnish each serving with a tablespoon of sour cream.