Looking to savor the holidays without feeling overstuffed? Smart, nourishing dishes are the key. Start with this sophisticated parsley root soup as your appetizer—light yet flavorful, drawing from time-tested culinary techniques.
Ingredients
Serves 4 as an appetizer
Prep time: 20 minutes
- 100 g Beluga lentils
- 500 g parsley root
- 1 large onion • 25 g butter
- 125 ml dry white wine
- 800 ml vegetable stock
- 200 ml whipping cream
- 4 slices bacon
- 1 tsp oil
- 1 tbsp liquid honey
- 1 handful baby spinach
- Also needed: hand blender
Instructions
- Soak lentils overnight in plenty of cold water. Drain, rinse under cold running water, then place in a saucepan. Cover with cold water, bring to a boil, and cook for 8-10 minutes. Drain, rinse again, and set aside.
- Peel parsley root thinly and cut into chunks. Peel and chop onion. Melt butter in a soup pot over medium heat; sauté onion and parsley root until softened. Deglaze with white wine, reducing slightly. Add stock and 100 ml whipping cream; season with salt and pepper. Simmer 20-25 minutes. Purée with a hand blender directly in the pot. Stir in lentils and warm through. Meanwhile, fry bacon in oil until crispy.
- Drizzle honey over bacon. Whip remaining cream to stiff peaks. Stir whipped cream and spinach into the soup. Divide among 4 bowls and top each with a slice of honey-glazed bacon.
Recipe and image: BeeldigBeeld/StockFood
