Essence from Parsley Root
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g parsley root (s) without reens
- 1 bunch parsley
- 0.5 ½ carrot (s)
- 15 g iner, sliced
- 1 shallot (s), sliced
- 1 teaspoon peppercorns, black
- 1 chilli, dried
- 1 liter stock, guinea fowl stock (alternatively poultry stock from the glass)
- 40 ml sherry, fino
- salt
Print Recipe
Pin Recipe Instructions
- Since I often buy guinea fowl because they have an aromatic meat, of which I only use the broken breasts and the legs for a meat course, the carcasses with the leftover meat are put aside for cooking a stock. A very aromatic stock was created from these remains of four birds, which was used in this dish.
- Peel and dice the parsley roots. Pluck the leaves from the parsley bunch and chop them into small pieces.
- Heat the parsley roots and stalks, ginger, shallot, peppercorns and chilli in the poultry stock and simmer for 30 minutes. Pass through a hair sieve and dispose of the cooked vegetables. Pass the liquid again through a sieve lined with a cheesecloth or tea towel, so that a clear broth remains.
- Bring this to the boil again, add the sherry, reduce a little and season with salt if necessary.
- Serve the essence in soup bowls and sprinkle with the chopped parsley.
- In order to further enhance the essence, various inlays can be served, but there should be a few if this soup is served on a menu.
- The following are available as deposits: cubes of a chicken breast, dumplings of a poultry farce, mushroom dumplings or simple meatballs.
- To prevent the essence from becoming cloudy, all of the deposits have to be cooked separately and only added to the soup bowls when serving.
- Slightly salted bread cubes fried in garlic butter are also a tasty addition. Edge length no more than 10 mm.
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