Radieschenschaumsuppe mit Petersilienöl und Zimt-Croûtons

Ingredients

• 1 bunch flat parsley
• 4 walnut kernels
• 80 ml cold-pressed rapeseed oil (well chilled)
• Salt
• 2 slices toast bread
• cinnamon powder
• 2 tbsp Rapeseed oil
• 3 bundles radishes
• 4 shallots
• 2 tbsp Rapeseed oil
• 1 tbsp mild honey
• 600 ml vegetable broth (or meat broth)
• 1 bay leaf
• 60 g cold butter (cubed)
• 80 ml whipping cream

Instructions

1. 1.

   Parsnip oil: Wash parsley, dry and shred. Remove leaves from stems and chop finely. Blend with walnuts and very cold rapeseed oil briefly, strain through a sieve, season with salt.

2. 2.

   Croutons: Trim the crusts off the toast bread, cut into cubes, fry in rapeseed oil until golden brown, drain on kitchen paper, season with salt and dust with cinnamon.

3. 3.

   Soup: Clean radishes, keep delicate leaves. Wash radishes and cut into 6 pieces each. Peel shallots, finely dice them, sauté in rapeseed oil. Add the diced radishes and sauté again. Glaze with honey, deglaze with stock, bring to a boil. Add bay leaf, cover and simmer on low heat for 20 minutes. Remove bay leaf. Puree soup, strain, season.

4. 4.

   Remaining radishes are sliced into fine sticks and leaves into strips. Whip cream. Bring soup back to a boil and whisk in butter cubes until frothy. Arrange radish sticks and whipped cream on plates, ladle soup over them. Drizzle with parsley oil and serve with croutons and radish leaves.