Summary

Ingredients

• 300 g parsnip (s)
• 300 g parsley root (s)
• 300 g celery
• 300 g carrot (s)
• 2 shallot (s)
• 1 tablespoon clarified butter
• 750 ml vegetable stock
• 1 bay leaf
• 125 ml cream
• some salt and pepper
• some nutmeg

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Instructions

1. Peel the parsnips, parsley root, celery and carrots and cut into cubes. Peel and chop shallots.
2. Sweat the shallots in a saucepan with clarified butter. Add the diced vegetables and pour in the vegetable stock. Add the bay leaf and simmer for about 20 minutes until the vegetables are soft. Take out a few cubes of vegetables and puree the soup with the cream. puree. Season with salt, pepper and nutmeg. Possibly add a little more vegetable stock if the soup is too thick. Bring to the boil again. Arrange the soup in plates and sprinkle with the set aside vegetable cubes.