Root Parsnip Creamy Soup

1kg root parsley

1 cf

2 cloves of garlic

1 cm of ginger

2l of chicken broth

50ml of thick cream

nutmeg

salt pepper

fresh thyme

Peel the parsley and ginger and cut into cubes. We also chop the leek and garlic finely and fry them in butter, then add the parsley and ginger. Add the chicken broth and cook for about 20 minutes. Blend the soup and season it with nutmeg, salt and pepper. Thicken and lighten with thick cream. Parsley soup, like any cream soup, needs crunchiness. So I suggest parsley or celery chips instead of typical croutons. These are the chips I use to peel vegetables because I wash them well with parsley before peeling them. Then I fry such skins in oil heated to 140’C. Green olive oil is also recommended for decorating the soup – preferably parsley, which will add color and also strengthen the soup with additional vitamin A. For more experienced gourmets, I suggest enriching the soup with one pear or apple. The dish then enters a different dimension and takes on a fruity flavor.