Summary

Ingredients

• 500 g parsley root (s)
• 1 bunch parsley
• 10 g iner, finely diced
• 500 ml poultry stock
• 250 ml sweet cream
• 150 ml sour cream
• 60 ml sherry, fino
• 1 tablespoon balsamic vinegar (crema di balsamico bianco)
• 1 pinch (s) sugar
• salt and pepper
• Nutmeg, freshly grated
• 2 tablespoon whipped cream

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Instructions

1. Peel and dice the parsley roots. Pluck the leaves off the parsley bunch and chop finely, cut the stalks into pieces.
2. Heat the parsley roots, stems and ginger in the poultry stock and cook for about 10 minutes until the roots are soft. Add the sweet and sour cream, puree everything with the mixer and pass through a hair sieve. This works best with the help of a soup ladle.
3. Bring the soup to the boil again and season with sherry, balsamic vinegar and the other spices.
4. Put the soup in deep plates or soup bowls, place a cream tuff in the middle and sprinkle everything with chopped parsley.
5. If you want your soup to be even creamier, you can stir in 30-40 g of ice-cold butter pieces after boiling. This works best with the hand blender. As a result, it is naturally richer in calories and also more filling, so that it should not exceed the amount of a mocha cup when served as an intermediate course in a menu.