Parsley root soup

Ms Aitch and Mr El are sitting in front of a pile of new cookbooks. There is no time to cook, take pictures or write. Fortunately this delicious soup is still here.



For 4 persons:

1kg parsley roots

1 shallot (chopped)

1 tbsp butter

a sip of white wine

1l vegetable stock

100ml cream

salt, pepper, chili flakes


1 stale bread (cut into cubes)

1 tbsp olive oil

2 tbsp parsley (chopped) 



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.

Rezept Petersilienwurzel Suppe
parsley roots
Petersilienwurzel Suppe
parsley root soup

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