Do you want to celebrate the holidays extensively, but without that fully eaten feeling? It's about making smart and healthy dishes. How about this root parsley soup as an appetizer?
Ingredients
Appetizer for 4 people
Preparation time:20 minutes
- 100 g Beluga lentils
- 500 g root parsley
- 1 large onion • 25 g butter
- 125 ml dry white wine
- 800 ml vegetable stock
- 200 ml whipped cream
- 4 slices of bacon
- 1 tsp oil
- 1 tbsp liquid honey
- 1 handful of baby spinach
- Additionally needed:hand blender
Get started
- Soak the lentils overnight in plenty of cold water. Drain and rinse in a sieve under cold tap. Place the lentils in a saucepan and add cold water to cover them completely. Boil the lentils for 8-10 minutes. Drain again and rinse in a strainer under cold tap. Drain well.
- Peel the parsley root thinly and cut it into coarse pieces. Peel and chop the onion. Melt the butter in a soup pot and fry the onion with the parsley root until translucent. Deglaze with the wine and let it reduce slightly. Pour in the stock and 100 ml whipping cream and season with salt and pepper. Let the stock simmer for 20-25 minutes. Puree the soup with a stick blender in the pan. Add the lentils and heat through. Meanwhile, fry the bacon crispy in the oil in a frying pan.
- Drip the honey over it. Whip the rest of the whipping cream until stiff. Pour the cream into the soup with the spinach. Divide the soup among 4 bowls and garnish with a slice of honey bacon.
Recipe and image:BeeldigBeeld/StockFood
