PARSELY ROOT SOUP
TRY THE RECIPE
INGREDIENTS FOR 4 PORTIONS
4 scallions
500 g parsley root
6 stalks of thyme
3 stalks of sage
6 allspice seeds
6 juniper seeds
30 g EILLES COFFEE N° 1873 intensive nut flavor
300 ml water
8 tbs olive oil
50 ml orange juice (freshly pressed)
Salt, pepper ground
125 ml heavy cream
200 ml milk
3 small slices of sunflower bread
UTENSILES
IT'S SO EASY
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Peel and dice the scallions. Peel the parsley root and cut it into chunks. Wash the herbs and pluck off the leaves from the stems, coarsely crush allspice and juniper in a mortar.
Add freshly ground EILLES KAFFEE No. 1873 intensive nut flavor into the French Press carafe. Brew it with 300 ml hot water (approx. 95°). Stir.
Allow to steep for 4-5 minutes and press down the coffee. Keep 125 ml coffee warm for the milk foam (insulated carafe).
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Heat up 4 tbs olive oil in a pot. Sauté scallions in it until transparent.
Add the parsley root and sauté for another 3-4 minutes. Add the spices and half of the herbs. Deglaze with orange juice, water and 150 ml of coffee from the French Press. Add salt and pepper to the soup for taste.
Sauté covered for approx. 20 minutes.
Dice the bread in small pieces and fry them in hot grease until they become crunchy on all sides. Right before they are finished, add the remaining herbs and fry them with the bread.
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Add the heavy cream to the soup and blend the soup with an immersion blender. Add a bit of water if the soup is too thick.
Add salt and pepper to taste.
Froth milk in a milk frother or whisk in a saucepan until frothy. Add remaining coffee, fold in until very smooth.
Fill the soup into bowls or into deep dishes, spoon on some milk foam and sprinkle with bread cubes. Serve with 1 fried sage leaf.
TIP FOR VEGAN PREPATION
This delicious cream soup can also be prepared for vegans. For this, instead of cream and milk, simply use oat cream and oat milk (barista quality) or soy cream and soy milk, for example.
