Parsley root soup

Instructions

Wash the parsley roots and cut them into cubes. Roast the shallot in butter in a pot. Add the parsley roots and let it cook for 2 minutes. Pour a sip of white wine, add the stock and bring it to the boil. Simmer it on low heat for 30 minutes.

Add the cream and mix it with a hand-held blender. Season with salt, pepper and chili flakes. For the croutons roast the bread cubes in olive oil in a pan. 

Serve the soup in bowls and sprinkle it with croutons and parsley.