Parsley root soup with herb croutons

  • Parsley root soup with herb croutons

Serve the soup in prewarmed bowls.

50 g onion, 10 g cold-pressed olive oil, 300 g parsley root peeled and cubed, 1 tbs finely-ground whole grain cornmeal, 400 ml organic vegetable broth, 100 ml whole milk, 50 ml whipping cream, 1 tbs rock salt, 2 pinches pepper, 2 pinches ground coriander, 1 tbs fresh organic lemon zest, 2 tbs Italian parsley, finely chopped, 40 g herbed croutons, balsamic crème

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