Jerusalem Artichoke and Parsley Soup
Peel and finely dice the shallots. Peel and chop the parsnip roots and Jerusalem artichokes. Rinse, shake dry and chop the parsley leaves.
Heat the olive oil in a saucepan. Saute the shallots, parsnip roots and Jerusalem artichokes. Deglaze with the broth and bring to a boil. Season with salt and pepper. Boil over low heat for 15-20 minutes. Puree in a blender.
Stir the parsley into the soup. Drizzle with the walnut oil. Serve sprinkled with crushed coriander seeds.