Parsley foam soup with sesame oil and crispy herb grissini

(With aromatic parsley root for an intense taste experience)

Calories, Effort & Difficulty Level

• Calories per serving (for 4 servings): approx. 320 kcal
• Preparation time: approx. 30 minutes
• Total time: approx. 1 hour
• Difficulty level: Medium

Ingredients

For the parsley foam soup:

• 300 g parsley root (peeled and chopped)
• 1 small onion (finely chopped)
• 1 garlic clove (finely chopped)
• 2 tbsp butter
• 700 ml vegetable broth
• 100 ml cream
• 100 ml milk
• Salt and pepper from the mill
• 1 splash of lemon juice
• 1 tbsp sesame oil (for garnishing)
• Fresh parsley leaves (for decoration)

For the herb grissini:

• 250 g wheat flour (type 405)
• 1 tsp salt
• 1 tsp sugar
• 1/2 cube fresh yeast (approx. 20 g) or 1 packet of dry yeast
• 150 ml lukewarm water
• 2 tbsp olive oil
• 1 tsp dried herbs (e.g., rosemary, thyme)
• 1 tbsp sesame seeds (for sprinkling)

Preparation

1. Prepare the herb grissini

1. Sift the flour into a bowl, mix in salt and sugar. Dissolve the yeast in lukewarm water and add to the flour.
2. Add olive oil and the dried herbs, and knead into a smooth dough. If necessary, add a bit more water or flour.
3. Cover the dough and let it rise in a warm place for about 30 minutes until it has doubled in volume.
4. Shape the dough into thin sticks, brush with olive oil, and sprinkle with sesame seeds.
5. Bake the grissini in a preheated oven at 200 °C (top/bottom heat) for about 10–12 minutes until golden brown and let cool.

2. Prepare the parsley foam soup

1. Peel the parsley root and cut it into small pieces. Sauté the onion and garlic in butter over medium heat until translucent.
2. Add the chopped parsley roots and briefly sauté to intensify the roasting flavors.
3. Deglaze with vegetable broth and let the soup simmer for about 20 minutes until the parsley roots are soft.
4. Add cream and milk, bring to a boil again, and finely puree the soup with an immersion blender.
5. Pass the soup through a fine sieve to achieve a particularly velvety consistency.
6. Season with salt, pepper, and a splash of lemon juice.

3. Plate and serve

1. Blend the soup again before serving to create a fine foam.
2. Fill the parsley foam soup into pre-warmed soup bowls. Add a few drops of sesame oil on the surface and garnish with fresh parsley leaves.
3. Plate the crispy herb grissini alongside and serve.

Pro Tips for a Successful Dish

1. Delicate flavor: Parsley root provides a mild-spicy aroma that harmonizes perfectly with the sesame oil.
2. Foamy consistency: Blend the soup immediately before serving with an immersion blender to achieve an airy foam layer.
3. Refine grissini: Fresh herbs like rosemary or thyme add an extra aromatic kick.
4. Dosage of sesame oil: A few drops are enough to give the soup a nutty note.
5. Even steaming: The parsley root should not turn brown to preserve the light color of the soup.

Ingredient Guide: Ingredients in Focus

Parsley Root

• Characteristics: The root has a mild-spicy aroma reminiscent of parsley but tastes more intense and earthy.
• Nutrients: Rich in vitamin C, iron, and potassium. Ideal for warming soups and stews.

Sesame Oil

• Function: Sesame oil gives the soup a nutty, slightly exotic note.
• Tip: Use roasted sesame oil sparingly to complement the fine aroma of the soup.

Herb Grissini

• Special features: Crispy breadsticks that pair perfectly with the velvety soup and provide a great texture.

What Can Go Wrong – and How to Fix It?

1. Soup is too thick:

   • Cause: Too little liquid.
   • Solution: Thin with a bit of warm vegetable broth.

2. Soup is too thin:

   • Cause: Too much broth.
   • Solution: Puree a piece of cooked potato or add some cream.

3. Soup loses color:

   • Cause: Over-browning of the parsley root.
   • Solution: Steam gently and do not allow to take on color.

Why Love This Recipe?

The parsley foam soup with parsley root is a refined dish that impresses with its velvety texture and mild, spicy flavor. The nutty hint of sesame oil and the crispy herb grissini perfectly round off the soup. A highlight for appetizers or a light menu!

Interactive Conclusion

Have you tried the soup? What herbs did you use for the grissini? Share your experiences and variations in the comments – our chef looks forward to your feedback!