Parsley cream soup with cheese baguette

Name: Parsley cream soup with cheese baguette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 2 Parsley roots; 2 floury potatoes; 4 Federation Parsley; 2 TABLESPOONS clarified butter; 1 l Vegetable broth (instant); 50 g Cheddar cheese; 50 g Gouda cheese; 1 egg (size M); 1/2 Baguette bread; 125 g Fresh cream; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
2 Parsley roots
2 floury potatoes
4 Federation Parsley
2 TABLESPOONS clarified butter
1 l Vegetable broth (instant)
50 g Cheddar cheese
50 g Gouda cheese
1 egg (size M)
1/2 Baguette bread
125 g Fresh cream
baking paper

Directions

1
Peel onion and parsley roots. Finely dice the onion and parsley roots. Peel, wash and dice the potatoes. Wash parsley, dab dry and pluck leaves from the stalks. Coarsely chop the leaves, except for a few for garnishing.
2
Heat clarified butter in a wide pot. Sauté onion and parsley root for 2-3 minutes. Add potatoes and parsley, deglaze with broth. Let simmer for 10-12 minutes. Meanwhile grate cheese coarsely and whisk with egg. Cut baguette into 8 slices. Spread the cheese mixture on top. Place the slices of bread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. In the meantime puree the soup.
3
Cut baguette into 8 slices. Spread the cheese mixture on top. Place the slices of bread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. In the meantime puree the soup. Stir in crème fraiche. Arrange soup and bread and garnish with parsley