Parsley root soup, flat parsley sauce and crispy quinoa


Serves 20:

1,5kg diced onions Ardo
2,5kg parsley root Ardo
125g flat parsley Ardo
200g precooked quinoa Ardo
4l vegetable stock
50g butter
2dl cream


Milk, Celery


  1. Stir fry the onions in some butter.
  2. Add the parsley root and vegetable stock and simmer until cooked.
  3. Mix everything well, until you get a smooth soup. Finish off with some cream.
  4. Boil the flat parsley in lightly salted water, let it cool for a short time and then mix it with some water till you get a smooth sauce.
  5. Deep fry the quinoa (use a sieve) for 2-3 minutes until brown and crispy.
  6. Serve the soup into a bowl, add some flat parsley sauce and sprinkle with some crispy quinoa.
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