Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic
• 750 g potato (s), floury boilin
• 2 parsley root (s)
• 2 tablespoon butter
• 1 liter vegetable stock
• 100 g crème fraîche
• 50 g parmesan cheese
• salt and pepper
• Nutmeg, freshly grated

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Instructions

1. Peel and finely chop the onion and garlic. Peel, wash and roughly cut the potatoes and parsley roots.
2. Melt the butter in a large saucepan, sweat the onion and garlic in it over a mild heat until translucent. Add the potatoes and parsley roots and sauté briefly. Then add the vegetable stock.
3. Bring to the boil in a closed saucepan and cook for 20 minutes over a mild heat. Puree everything with the blender. Add the crème fraîche and parmesan and stir in. Briefly bring the soup to the boil. Season with salt, pepper and nutmeg.
4. Divide the soup into plates or cups, sprinkle with a little nutmeg or chives. This goes well with garlic baguette or toast with fried bacon!