Summary

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

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Instructions

1. 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.
2. 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.
3. Tastes very delicious.