Summary

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

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Instructions

1. Sauté the finely chopped onion in the butter, dust with the flour and deglaze with the broth and vinegar.
2. Add the chopped parsley root and the clove of garlic and sauté until soft. Add the cream, season and mix.
3. Let it simmer again a little.
4. 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).
5. Fry the scallops very briefly on both sides in the hot oil, degrease on kitchen paper.
6. Clean the spinach leaves, dry them and fry them in hot oil. Degrease on kitchen paper.
7. Serving:
8. Mix up the parsley root soup again, transfer to plates. Mix up the spinach foam and add it to the soup as a decoration.
9. Place the mussel in the middle and place the spinach leaves on top. Season with a pinch of black salt.