Ingredients for 4 people
300 g parsley root
1 apple (100 g, preferably the Boskoop variety)
1 large onion (100 g)
1 leek (100 g)
30 g butter
5 tbsp white wine
3 tbsp apple juice
300 ml vegetable broth
80 g cream
1 pinch of nutmeg (optional)
Freshly ground salt, pepper
Preparation:
1. Cut the parsley root into pieces.
Dice the apple and onion, and slice the leek into rings.
2. Heat the butter in a large pot and sauté the vegetables and apple in it.
Deglaze the pan with white wine.
Add the vegetable stock and simmer gently for about 20 minutes.
3. Fold in the cream and let the soup simmer lightly again.
Finally, puree it finely with a hand blender, strain it through a sieve, and season with
nutmeg, salt, and pepper to taste.
Recommendation:
You can add croutons, parsley root chips or a swirl of cream for a touch of sophistication. For a vegan option, just swap out the butter for oil and the cream for soy cream or oat cream.
