Herbal Foam Soup with Radishes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon oil
- 1 medium onion (s)
- 200 g parsley root (s), sliced
- 100 g potato (s), cut into cubes
- 400 ml vegetable stock, instant
- 0.5 ½ bunch leaf parsley
- 0.5 ½ bunch chervil
- 50 ml cooking cream, 15% fat
- salt and pepper
- nutmeg
- 1 teaspoon organic lemon peel
- 4 radishes, cut into sticks
- 2 teaspoons sunflower seeds, roasted fat-free
Print Recipe
Pin Recipe Instructions
- Chop the onion and sauté in the oil until translucent. Add the roots and potatoes, deglaze with the stock, bring to the boil and cook covered for 15 minutes.
- Pluck the herb leaves and chop. Put some leafy greens aside, add the remaining herbs and cream to the soup and heat briefly. Mix the soup finely with a hand mixer, then puree until frothy. Possibly stir in hot broth. Season the soup with salt, pepper, nutmeg and lemon zest.
- Pour the soup into plates. Put the radishes in the middle. Garnish the soup with the seeds and herb leaves.
- The herbal foam soup contains approx. 200 Kcal per serving.
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