Parsley Root – Soup with Spinach Foam, Scallops and Fried Spinach
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large parsley root (s)
- 1 small onion (s)
- 1 small clove garlic
- 2 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon rice vinegar
- 400 ml poultry stock
- 1 cup cream
- a bit salt
- some pepper, whiter
- 1 handful spinach
- 0.5 ½ cup cream
- a bit salt
- some pepper, whiter
- 2 piece (s) Macis
- 1 tablespoon olive oil
- 4 scallop (s)
- some spinach leaves, small ones
- Oil, for deep-frying
- some salt, black
Print Recipe
Pin Recipe Instructions
- Sauté the finely chopped onion in the butter, dust with the flour and deglaze with the broth and vinegar.
- Add the chopped parsley root and the clove of garlic and sauté until soft. Add the cream, season and mix.
- Let it simmer again a little.
- Clean the spinach (only the leaves) and briefly blanch it in the cream. Season, mix up and simmer slightly so that a slightly creamy foam is created (when mixing).
- Fry the scallops very briefly on both sides in the hot oil, degrease on kitchen paper.
- Clean the spinach leaves, dry them and fry them in hot oil. Degrease on kitchen paper.
- Serving:
- Mix up the parsley root soup again, transfer to plates. Mix up the spinach foam and add it to the soup as a decoration.
- Place the mussel in the middle and place the spinach leaves on top. Season with a pinch of black salt.
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