Cream Of Parsley Root Soup with Smoked Salmon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g parsley root (s)
- 200 g potato (s)
- 1 large onion (s)
- 2 tablespoon rapeseed oil
- 1 teaspoon sugar
- 1 liter vegetable stock
- 250 ml milk, 3.5%
- 200 ml cream, or Cremefine for cooking
- 1 teaspoon lemon juice, freshly squeezed
- 150 g smoked salmon, sliced
- salt and pepper
- Parsley, fresh
Print Recipe
Pin Recipe Instructions
- Peel and dice the parsley roots and potatoes.
- Chop the onion and sauté in hot oil, then sprinkle with sugar and let it caramelize. Add the parsley roots and potatoes and cook for about 3 minutes while stirring. Pour in the broth and cook covered for approx. 15 minutes.
- Add milk and cream (alternatively you can use 100 ml cream and 350 ml milk), let it get hot, puree and season with salt, pepper and lemon juice. Cut the smoked salmon into strips and add to the soup. Sprinkle the soup with chopped parsley and serve.
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