Parsley Root Mousse

For the parsley root mousse, peel the parsley root and the onion. Pull the thyme leaves from the stem and sauté with the vegetables in a little nut oil. Deglaze with white wine and let it reduce to ¼.

Then fill up with the soup, add 2 to 3 drops of bitter almond oil and cook until the parsley roots are soft.

Add the whipped cream and simmer for another 5 minutes. Puree finely with a hand blender, season with salt, pepper and lemon juice.

At the end, mix in the butter and crème fraîche, making sure to mix air into the soup.

Garnish the parsley root soup with the lightly golden roasted almond flakes and baked peas.

Preparation Tip:

The baking peas can be mixed with a little parsley oil! To do this, finely mix parsley leaves with a little olive oil and mix with the baked peas.

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