Effortless Petersilienwurzelsuppe die Beste (Print Version)
# Ingredients:
01 -
A full bunch of flat-leaf parsley.
02 -
200g cooking cream.
03 -
2 tablespoons sliced almonds.
04 -
Fine sea salt to taste.
05 -
Juice from a fresh lemon, 1 tablespoon.
06 -
Pomegranate seeds, 2 tablespoons.
07 -
Ground nutmeg, just a sprinkle.
08 -
Some freshly ground black pepper.
09 -
2 heaping tablespoons butter.
10 -
One onion, peeled and chopped.
11 -
600g root parsley, peeled and cut up.
12 -
900ml veggie broth.
# Instructions:
01 -
Toss in lemon juice, add salt and pepper, then a dusting of nutmeg. Sprinkle almonds and pomegranate on top before serving.
02 -
Dump in the parsley and cream. Blitz everything together. If it’s too thick, pour in a bit of water until it’s how you like it.
03 -
Get the butter melted in a big pot. Toss in onion with parsley roots, give it a good fry. Pour in your stock and let it go for 20 minutes on a gentle simmer.
04 -
Chop onion. Slice root parsley after peeling. Toast the almond flakes and roughly tear up the parsley.
# Notes:
01 -
Awesome with some fresh bread on the side.
02 -
You can change up how thick or thin it is, whatever suits you.