Parsley root soup with red lentil puree

Name: Parsley root soup with red lentil puree
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 5–6 Parsley roots (approx. 500 g); 1 Onion; 2 (approx. 200 g) small sour apples; 40 g Butter; 1 l + 200 ml vegetable broth; 100 g red lentils; 2 TABLESPOONS + 200 g whipped cream; 7-10 Tbsp salt, pepper, 1⁄2 Tsp curry; 4 discs Bacon; 7-10 Tbsp Pumpkin seed oil

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

5–6 Parsley roots (approx. 500 g)
1 Onion
2 (approx. 200 g) small sour apples
40 g Butter
1 l + 200 ml vegetable broth
100 g red lentils
2 TABLESPOONS + 200 g whipped cream
7-10 Tbsp salt, pepper, 1⁄2 Tsp curry
4 discs Bacon
7-10 Tbsp Pumpkin seed oil

Directions

1
Clean, peel, wash and chop the parsley roots. Peel and chop the onion. Peel, quarter, core and roughly dice apples. Heat butter in a large pot. Fry the onion until transparent.
2
Add parsley roots and apples. Briefly sauté while stirring. Add 1 l stock, bring to the boil, cover and simmer for about 30 minutes.
3
For the puree, cook the red lentils in 200 ml stock for about 15 minutes until soft and then puree finely with a hand blender. Stir in 2 tablespoons of cream. Season the puree with salt, pepper and curry.
4
Fry bacon in a pan without fat on both sides until crispy. Drain on kitchen paper. Finely puree the parsley roots, apples and onion with a hand blender. Add 200 g cream, bring to the boil and simmer for about 2 minutes.
5
Season to taste with salt and pepper.
6
Serve the soup. Use two tablespoons of the lentil puree to cut off the cams and add to the soup. Serve with bacon and possibly pumpkin seed oil.