Parsley Root Cream Soup

Ingredients

• 600 g parsley root
• 250 g waxy potatoes
• 1 onion
• 3 tbsp olive oil
• 800 ml vegetable broth
• 100 ml cooking cream
• 250 g plant oil (for frying)
• Salt
• 5 g parsley (1 handful)
• 100 g crème fraîche
• 1.5 tbsp lemon juice
• Pepper
• nutmeg

Instructions

1. 1.

   Peel the parsley roots, potatoes and onion. Roughly 150 g of the parsley roots are shaved into fine long strips for garnish. Dice the remaining vegetables small and sauté together in a pot with 1 tbsp hot olive oil over medium heat for 2 minutes.

2. 2.

   Add broth and cooking cream and simmer the soup for about 20 minutes over low heat. In the meantime, fry the parsley root strips in hot oil (about 170 °C) until golden brown, drain on kitchen paper and lightly salt them.

3. 3.

   Wash the parsley, pat dry, pick a few leaves for garnish, and finely puree the rest with remaining oil.

4. 4.

   Puree the Parsley Root Cream Soup as well. Stir in crème fraîche, add more broth if needed. Season with lemon juice, salt, pepper and freshly grated nutmeg, then ladle onto soup plates.

5. 5.

   Drizzle parsley oil over the soup and stir lightly. Serve the soup with parsley root shavings and the reserved parsley on the side.