Summary

Ingredients

• 400 g parsley root (s)
• 150 g potatoes, floury boilin
• 2 small onions
• 2 tablespoon butter
• 850 ml chicken broth
• 200 ml whipped cream
• salt
• pepper
• nutmeg
• 1 bunch parsley, smooth
• 1 lemon (s), organic
• 5 tablespoon olive oil
• 0.5 teaspoon ½ chilli flakes
• 200 g scallop (s), frozen (let thaw in the refrierator overniht)

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Instructions

1. Peel and roughly dice the parsley roots and potatoes. Finely dice the onion.
2. Melt 1 tablespoon butter in a saucepan. Steam the onions in it over a medium heat for 2 minutes. Add the parsley roots and potatoes and sauté for 3 minutes.
3. Pour in the stock, bring to the boil and cook, covered, over a medium heat for 15 minutes.
4. Pour in the cream. Puree the soup very finely with the cutting stick. Season with salt, pepper and freshly grated nutmeg.
5. Pluck parsley leaves and chop. Finely grate 1 teaspoon lemon peel. Squeeze out 2 tablespoons of lemon juice.
6. Finely puree the parsley leaves with 2 tablespoons of lemon juice and 4 tablespoons of oil with a cutting stick. Stir in lemon zest and season with salt.
7. Heat 1 tablespoon of oil with 1 tablespoon of butter in a pan. Fry the scallops in it over medium to high heat for 1 - 2 minutes on each side. Season with salt and chilli flakes.
8. Serve the soup with parsley oil and scallops and sprinkle with a little chilli flakes.
9. Freezing tip: Let the soup cool down completely and freeze (at least 4 weeks possible). Thaw the day in advance in the refrigerator or on the cold balcony, then slowly bring to the boil, puree again and season. Thaw the scallops in the refrigerator overnight.