Cream of Parsley Soup

First blanch (scald) the curly parsley, rinse in ice water and chop in the cutter.

Wash, peel and chop the parsley roots. Boil quickly until tender with a little lemon juice in salted water and some soup. Puree finely in a blender. Strain through a cloth.

Add some beef broth and cream, bring to a boil and season with salt, pepper, nutmeg. Blend with ice-cold butter and the curly parsley until fluffy.

For the sour cream jelly, soak gelatin in cold water. Heat the sour cream with the stock and cream, dissolve the squeezed gelatine in it and season to taste.

Pour the mixture onto a silpat mat, refrigerate and allow to set. Then cut the jelly into any small squares or rectangles. Place sour cream jelly in plates and pour the soup only at the table.

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