Parsley foam soup

I had eaten this soup many years ago at my fathers house. Now that I wanted to cook it I could not recall much but a few details of the preparation. This was for certain: Lots of parsley was involved in order to achieve this intense and unique flavour. Some cream, some butter and beef stock was part of the game.

It is important not to be singy with the parsley. Parsley is loosing volume a lot once cooked, so you wan to use plenty of it. The proportion of parsley to liquid will seem out of balance.

Wash the parsley and pick all the leaves. Bring water to boil and let it boil for 5 minutes. Have some iced water standing by. Drain the parsley and instantly pour the iced water over it to keep the intense green colour.

Dice the Shallots and brown them with some butter in a pot. Add the white wine and a touch of nutmeg. Pour the soup into the pot and let it boil for about a minute.

Add the liquid and the parsley to a blender and mix on max speed for some minutes. You want the soup to be perfectly processed and fine. Now add the cream and some butter flakes. The soup will start to develop some foam on top. Season with salt and pepper and a few drops of wine.

Serve!