Cream Of Parsley Root Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 g onion (s)
- 600 g parsley root (s)
- 200 g potato (s), floury boilin
- 1 tablespoon olive oil
- 1 ½ liter vegetable stock
- 250 ml cream
- 100 g bacon, streaky, smoked, thinly sliced
- some salt and pepper
- nutmeg
- thyme
Print Recipe
Pin Recipe Instructions
- Peel the onions and finely dice them. Wash, peel and cut the parsley roots and potatoes into two centimeter cubes.
- Sauté the onions, parsley roots and potatoes in a saucepan in olive oil. Pour in the broth and cook for 30 minutes. Puree the soup finely with a hand blender, add the cream, bring to the boil again briefly and season with salt, nutmeg, pepper and thyme.
- Cut the pork belly into fine strips and fry them in a pan until crispy.
- Put the soup in soup bowls and sprinkle with the bacon.
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