Root vegetable puree soup and parsley oil

Harvest treats create a classic soup. Parsley oil puts the final touch on the steaming bowl.

Main course Soup

Ingredients for four

  • 1 litre of root vegetables, cubed (sweet potatoes, potatoes, carrots)
  • 1 onion
  • 2 litres vegetable broth
  • ½ teaspoon of salt
  • ¼ teaspoon of white pepper
  • 100 g of processed cheese

Parsley oil:

  • 5 dl of crushed parsley
  • 1 dl of oil
  • ½ teaspoon of salt
  • ¼ teaspoon of black pepper

Recipe

  1. Boil peeled and cubed root vegetables and onion in vegetable stock, or simmer in oven until soft.
  2. Puree with immersion blender until consistent, add processed cheese. Reheat soup, season with salt and white pepper.
  3. Mix oil, salt, and pepper with chopped parsley Puree with immersion blender until consistent. Add about 1 tablespoon of parsley oil at the bottom of each soup portion.

Tip

Light but festive puree soups can be made from almost any vegetable, such as zucchini, artichoke, leek…

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