Summary

Ingredients

• 500 g parsley root (s)
• 1 onion (s)
• 1 tablespoon oil
• 500 ml vegetable stock
• 100 ml cream, (15% fat)
• 250 ml milk
• Salt and pepper, from the mill
• Nutmeg, grated
• Pesto :
• 0.5 ½ bunch parsley
• 2 tablespoons oil
• salt

Also:

• 40 g pine nuts

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Instructions

1. Peel and dice the parsley roots. Chop the onion, sauté in 1 tablespoon hot oil. Add the diced vegetables, pour in the stock and simmer for approx. 25 minutes. Puree. Add the cream and milk, let the soup get hot again (do not boil!). Season with salt, pepper and a little nutmeg.
2. Grind the parsley leaves, salt and oil into a pesto. Roast pine nuts in a coated pan without fat and pour over the soup with the pesto.