Parsley Root Cream Soup

Sauté finely chopped parsley roots and parsley stems in lightly browned butter. Pour in soup and cream. Cook until well soft and puree (preferably in a tower blender). Strain and season with salt and freshly ground pepper. Before serving, blend again with fresh green parsley or froth with a hand blender. If necessary, blend in cooked potato and thicken the soup with it.

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