Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 200 g parsley - root
• 800 ml vegetable stock
• 200 g sweet cream
• 2 slices toast
• 0.5 ½ bunch chervil
• 0.5 ½ bunch parsley
• 0.5 ½ bunch watercress
• Lemon juice, fresh, 1-2 tablespoon
• Paprika powder (noble sweet)
• salt
• oil

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Instructions

1. Peel and finely dice the onion and garlic. Clean, peel and dice the parsley roots.
2. Heat 1 tablespoon of oil in a saucepan. Sauté the onion, garlic and parsley roots in it. Deglaze with the stock and cream. Simmer the soup for 15-20 minutes.
3. In the meantime, rinse off the herbs, shake dry and pick off the leaves. Debark the toast and cut into approx. 1 cm cubes.
4. Add the herbs to the soup and puree everything with a blender. Season to taste with salt and lemon juice.
5. Fry the toast cubes in oil, sprinkle with paprika and salt.
6. Put the soup in a plate and spread the toast cubes over it. Garnish with herbs if you like.