Parsley Root – Soup with Lentils
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 small Jar / s lentils
- 500 g parsley root (s)
- 3 shallot (s), finely chopped
- 2 tablespoon butter
- 80 ml white wine, drier
- 500 ml poultry stock
- 100 ml cream, liquid
- some salt and pepper, whiter
- 1 handful lamb`s lettuce, washed
Print Recipe
Pin Recipe Instructions
- Drain the lentils in the sieve. Peel the parsley roots and cut into approx. 1cm thick slices. Heat the butter in a saucepan, sauté the parsley root and shallots in it. Deglaze with white wine and reduce by half. Pour in the chicken stock and cream. Let everything simmer for 15-20 minutes on a low heat. Then puree finely and season with salt / pepper. Add the salad and heat it up in less than 1 minute.
- Arrange on the plates and spread with a teaspoon of lentils on top.
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