Parsley root soup with spring onion

Delicious pork onions enhance the flavour of this soup with parsley roots, potatoes and semi-fat cream. To the delight of fine palates! try also this beef salad bowl recipe too.

Ingredients

Main course For 4 people

600 g of parsley roots

200 g of potatoes

1 onion

2 tablespoons of olive oil

1 teaspoon of spicy paprika

1.2 l of vegetable broth

2.5 dl of semi-fat cream

salt

8 pork onions

½ bunch of parsley

Freind's kitchen recipes, Salami chips.

How to proceed

Preparation: approx. 70 minutes

Peel the parsley roots and potatoes and cut them into pieces. Chop the onion and fry it in half of the oil. Season with paprika. Add the roots and potatoes and fry them briefly. Pour in the broth. Let it simmer over low heat for approx. 40 minutes, until the roots and potatoes are tender. Blend with an immersion blender. Add the cream and salt.

Brown the onions in the remaining oil for approx. 4 minutes. Chop the parsley. Froth the soup with a hand blender. Pour the soup onto the plates and garnish with parsley. Serve with the spring onions. You may be interested to read about golden milk ayurvedic drink Blogpost/ kiwi jam.