Parsley root soup with pomegranate seeds

I have to admit, when I saw this soup recipe in the Food & Drink for every day, I thought the parsley root was just good for seasoning soups.

But there I liked the great color and the combination with the pomegranate and the almonds so much, I simply cooked the parsley root soup once again. It was worth it! The parsley root soup tastes nice spicy and is ideal for me in the cold season.Peel the parsley roots and cut into thick slices.

Heat the butter in a saucepan and add the Sauté the shallots at medium heat until glassy. Add the parsley roots and simmer for another 2 minutes. Deglaze with white wine and stir in the vegetable stock. Salt, pepper and simmer over medium heat for about 15-20 minutes.

In the meantime, roast the almonds in a pan fat-free, then set aside. Halve the pomegranate and use a spoon to remove the seeds. Cut the parsley leaves roughly.

Add the cream to the soup, stir, with the parsley Pour into a kitchen blender and mix well.

Then add the soup back to the pot give, boil briefly and season with salt, pepper and nutmeg. Stir in the mustard and lemon juice.

Sprinkle the soup with some pomegranate seeds and almonds and serve .