Persillerodsuppe with curry Apple cream and toasted bacom

Ingredients for Persillerodsuppe with curry Apple cream and toasted bacom

Instructions for Persillerodsuppe with curry Apple cream and toasted bacom

To prepare the Persillerodsuppe with curry Apple cream and toasted bacom recipe, please follow these instructions:

Parsley root is cleaned, cut into pieces and boiled in water until it is well tender. Water and parsley blended to a smooth puree, which is poured back into the pan. Add cream, and season with salt and pepper. Who can possibly have to thin water down up with a little extra water, but should be thick puree. Bacon, and apologise for toasting Golden in a little oil. Crème fraichen pour into a bowl, and groftrevet Apple added. Yolks are taken gently out of the hard boiled eggs. White chopped and added. Egg yolks rives and saved for garnish. The cream Curry, season with salt and pepper. The soup is served, where appropriate portion served with a spoonful of curry Apple cream, sprinkled with a little roasted bacon cubes, chopped parsley and grated egg yolk. If the soup is not served in portions, served the accessory in the bowls.