Summary

Ingredients

• 140 g parsley root (s)
• 1 shallot (s)
• 0.5 clove ½ garlic
• 30 g butter
• 50 ml white wine
• 250 ml veal stock or beef stock, homemade or from a glass
• 150 ml cream
• 0.25 ¼ bunch parsley
• salt

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Instructions

1. Clean, peel and slice the parsley root. Finely dice the shallot and lightly fry both in the butter, do not brown. Deglaze with the wine and stock, add the garlic, finely grated or crushed, and season with salt. Cover and simmer for about 20 minutes. Then add the cream.
2. Puree everything until foamy. If necessary, season again. Pour 2/3 of the soup into the soup bowls. Add the finely chopped parsley to the rest and puree again vigorously. Carefully pour the light green soup onto the white soup and serve.
3. I served it with a skewer of marinated prawns and fresh, home-baked white bread.
4. Next time I`ll try to puree some spinach with the green soup because the color will be more intense and it doesn`t taste too much like parsley.