Preparation time: 40 minutes
Peel the parsley root and onion and cut into small dice. Remove the thyme leaves from the stems and fry with the vegetables in a little nut oil. Deglaze with white wine and reduce to ¼ of its volume. Add vegetable broth, and 2 to 3 drops of bitter almond oil; simmer until the parsley root is tender. Add heavy cream and simmer 5 more minutes. Puree with a hand blender and season to taste with salt, pepper and lemon juice.
Stir in the butter and creme fraîche and process until smooth and frothy.
Toast the almond flakes in a dry, coated pan until they are golden. Before serving, garnish the soup with the almond flakes and
Soup & Snack Pearls.
Pep up the Soup & Snack Pearls with a little parsley oil: blend parsley leaves with a little olive oil until smooth and mix with the Pearls.read more