Creamy Parsley Root Soup with Croutons
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Source: https://recipheon.com/en/recipes/soups/creamy-parsley-root-soup-with-croutons
About this recipe
Creamy parsley root soup with croutons is a velvety blend made with vegetable broth, onion, potato, and cream. Parsley root gives it a gently sweet, earthy flavor, while potato thickens the soup and makes it more filling. Cream softens the vegetable base, and toasted bread cubes add crunch at serving time. This simple root-vegetable soup makes a light lunch.
Ingredients
Servings: 4
500 g parsley root
1 onion
1 potato
850 ml vegetable broth
2 slices bread for croutons
2 tablespoons cream
Steps
Peel the parsley roots and potato and cut them into evenly sized pieces. Chop the onion, and set the bread aside for the croutons.
Cook the onion for 4 minutes in about 50 ml of the specified 850 ml of broth, until softened.
Add the parsley root and potato, pour in the remaining broth, and cook for 15–20 minutes, until the vegetables are tender.
Blend the parsley root, potato, and broth into a pale, smooth soup. Toast the bread slices in a dry skillet for 1–2 minutes per side, then cut them into cubes.
Stir the cream into the blended soup and heat briefly without bringing it to a vigorous boil. Add the croutons directly to each serving.
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