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|400 g||parsley root, peeled, trimmed and diced|
|800 ml||chicken stock|
|200 ml||single cream|
|1 dash(es)||dry vermouth, (Noilly Prat)|
|100 ml||dry white wine|
|salt and freshly ground white pepper, to taste|
|freshly grated nutmeg, to taste|
|2 slice(s)||toast, cut into 2cm cubes|
|2 tbsp||flat leaf parsley, chopped|
Preparation time: ca. 15 min / Cooking / Baking Time: ca. 25 min / Grade of difficulty: easy / Calories per portion: n/a
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