Cream of Parsley Root Soup

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Ingredients

400 g	parsley root, peeled, trimmed and diced
800 ml	chicken stock
80 g	butter
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

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 25 min / Grade of difficulty: easy / Calories per portion: n/a

In a saucepan, sauté the parsley root in 50g of the butter for 2 minutes. Add Noilly Prat and wine and cook over high heat until the liquid has nearly evaporated. Pour in the chicken stock, bring to a boil and cook over medium heat for approximately 15 minutes.

In the meantime roast the bread cubes in the remaining butter until golden brown all around. Set aside.

Purée the soup with a hand blender. Add the cream and cook for another 3-5 minutes. Season to taste with salt, pepper and nutmeg.

Ladle into soup bowls and serve sprinkled with parsley and the croûtons.