Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 300 g parsley (parsley root)
- 100 g carrot (s)
- 30 g celery
- 1 onion (s)
- 1 clove garlic
- 100 ml white wine
- 2 liters vegetable stock
- 200 ml cream
- 30 g cream cheese
- salt and pepper
- nutmeg
- some butter
- some cream, freshly whipped
- Parsley, smooth, fresh
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion and then sweat it in a saucepan with melted butter. Then cut the carrots, celery and parsley root (put the greens aside for now) into cubes, add them and sweat them too. Top up with vegetable stock. Now tie up the parsley leaves, add and cook for approx. 20 minutes.
- Now remove the green and mix with a hand blender. Finally add the cream, wine and cream cheese. When serving, froth up with a little butter and freshly whipped cream and add fresh parsley to the soup.
- Tastes very delicious.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below