Ingredients
- pepper
- 1 lemon juiced
- salt
- concentrated chicken broth 1 litre
- 200ml cooking cream
- 1 white onion thinly sliced
- 2 cloves garlic sliced thin
- 3 tablespoons butter
- 4 large links parsley
- grated horseradish
Instructions
- Boil 1 litre of water in a pot. When you boil it put the parsley and leave it up to one minute, until tender and its colour changes to green.
- Surge him and put it in a bowl with cold water for a minute. Good squeeze water from the parsley and chop it.
- Sauté garlic and onion with salt and pepper in hot butter in a deep skillet over medium heat for 6 minutes.
- Add chicken broth and cream concentrated liquid and let everything simmer for 15-20 minutes until the amount of liquid begins to decline.
- Add parsley, salt and pepper to taste and cook them for 5-6 minutes.
- Transfer all the soup in a blender and pass well until it becomes a puree.
- Strain it through a fine sieve. Serve the soup with freshly grated horseradish.
Colour strong and penetrating flavours of this soup transform a simple dish into a star of the meal.
