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Soup
Servings: 4
Preparation time: approx. 1 hour
Di culty: Medium
Ingredients:
• 200 g ready to cook prawns
• 1 tsp. of oil
• 1 diced shallot, butter
• 750 mL vegetable broth
• 400 mL cream
• 500 g parsley root
• 4 tbsp. whipped cream
• 1/2 bunch of smooth parsley (chopped)
• 1/2 tsp. cayenne pepper
• Salt
• Sparkling water;
• Garnish: a little chopped parsley, 4 so boiled eggs
Preparation:
The recipe calls for the full might of the ThermoBlend
Elite: weighing, cooking, mixing, pureeing, keeping
warm... and it all starts very simple: First heat water in
the steel jug until it bubbles (100°C) and cook the two
eggs for 5 to 6 minutes. Fry the shrimp in a pan for 3
minutes and place them on a paper towel to soak up
excess fat. Melt the butter in the steel jug and let the
shallots caramelize at 90°C for 1-2 minutes, then add
the vegetable broth. Add the roughly chopped parsley
roots and cook for about 15 minutes at 90°C. When
the parsley roots are cooked add the cream and bring
to a boil. Allow to cool briefl y and then puree fi nely on
speed 4 for 30 seconds. Strain the white soup through
a sieve into a saucepan. Put a quarter of the soup in
the pot, add the chopped parsley and puree again for
10 seconds on speed 4, until the soup takes on a green
color. Season the green soup with salt and cayenne
pepper and strain it into a saucepan. Add a dash of
sparkling water to each soup. To serve: Roll the eggs
in the rest of the fi nely chopped parsley and cut them
in half. Pour the white soup into deep plates, then add
the green soup in the center. Put the shrimp on top and
garnish the soup with the egg halves.
Green and White
Parsley Soup
2