Cream of Parsley Root Soup
Cream of parsley root soup - Inspires with refined spice
Healthy, because
Even smarter
Nutritional values
The essential oils from Parsley roots can soothe an irritated stomach, but also stimulate the flushing of the urinary tract. Therefore, the vegetable is also used in naturopathy for cystitis or kidney disease.
Leftover parsley root cream soup freezes well: Just be careful not to overfill the jar so that the lid doesn't get pushed up during freezing.
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 923 mg | (23 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 21 ozs parsley roots
- 9 ozs floury potatoes
- 1 onion
- 3 Tbsps olive oil
- 28 ozs Vegetable broth
- 4 ozs Heavy cream
- 9 ozs vegetable oil (for deep frying)
- salt
- ½ oz parsley (1 handful)
- 3 ½ ozs Crème fraiche
- 1 ½ Tbsps lemon juice
- peppers
- Nutmeg
Kitchen utensils
Preparation steps
Peel the parsley roots, potatoes, and onion. Slice about 6 ounces of the parsley roots into fine long strips for garnish. Dice remaining vegetables and sauté together in a saucepan in 1 tablespoon hot olive oil for 2 minutes over medium heat.
Add broth and cooking cream and simmer soup for about 20 minutes at low heat. In the meantime, deep-fry the parsley root strips in hot oil (approx. 325 °F) until golden brown, drain on kitchen paper, and season lightly with salt.
Wash parsley, shake dry, pluck a few leaves for garnish, finely puree the rest with remaining oil.
Also finely puree the parsley root cream soup. Stir in crème fraîche, adding more broth as needed. Season with lemon juice, salt, pepper and freshly grated nutmeg and divide among soup plates.
Drizzle parsley oil over top and stir in lightly. Serve soup with parsley root straw and parsley set aside.
