Parsley foam soup

Name: Parsley foam soup
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: En
Ingredients: lots of fresh parsley, approximately 100 g per person; 2-4 Shallots; 2 cups of beef stock; 1/8 glas of dry white wine; 1/8 cup of cream; Butter; Nutmeg; Salt and pepper

vote now

Main Dish

Very Easy

15 min

Ingredients

lots of fresh parsley, approximately 100 g per person
2-4 Shallots
2 cups of beef stock
1/8 glas of dry white wine
1/8 cup of cream
Butter
Nutmeg
Salt and pepper

Preparation

Preparation10 min

Cook time5 min

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.

Rate this recipe

Excellent !!! Very good Good so so Not good

TTobiaskocht

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good