Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Parsley soup with cinnamon and goat cheese
In her cookbook «Einfach Tanja», Tanja Grandits pairs this parsley soup with fresh goat cheese, olives, and pistachios.
For the soup
| Ingredients | ||
|---|---|---|
| 3 | parsley roots or parsnips (approx. 500 g) | |
| 2 | onions | |
| 2 | cloves | garlic |
| 200 | g | flat-leaf parsley |
| 5 | tablespoon(s) | olive oil |
| 1,5 | l | vegetable stock |
| 2 | cinnamon sticks | |
| 300 | ml | cream |
| Salt | ||
| Freshly ground black pepper | ||
Preparation
Peel and dice the parsley roots or parsnips, onions, and garlic. Pluck the parsley leaves and finely chop the stems.
In a large pot, sauté the onions, garlic, parsley stems, and roots in olive oil. Add the vegetable stock and cinnamon sticks, then let simmer for about 20 minutes.
Stir in the cream, bring to a boil, season with salt and pepper, and add the parsley leaves (reserving a handful for the topping).
Remove the cinnamon sticks, blend the soup until smooth using a blender, and pass it through a sieve for a fine texture.
For the topping
| Ingredients | ||
|---|---|---|
| 300 | g | fresh goat cheese |
| 1 | handful | parsley leaves |
| 100 | g | green olives, pitted |
| 5 | tablespoon(s) | olive oil (or herb oil) |
| 1 | pinch | of ground cinnamon |
| 2 | tablespoon(s) | lemon juice |
| Salt | ||
| Freshly ground black pepper | ||
| 80 | g | pistachios, roasted and roughly chopped |
For the topping, crumble the goat cheese. Roughly chop the parsley leaves and finely dice the olives, then marinate them with olive oil, cinnamon, lemon juice, salt, and pepper.
Spoon the topping onto the soup and finish with the chopped pistachios.
“The toppings are what turn soups into truly enjoyable dishes. Ideally, they should combine as many different textures and flavors as possible: creamy, crunchy, crisp, savory, and fresh.”
– Tanja Grandits
