Truffle adds a touch of decadence to this delicious, rich and spicy cream soup of root vegetables and leeks.
Winter storable vegetables bring a nutritious and vitamin-rich base to the diet during the cold season. Stews made from these vegetables certainly have a tradition going back centuries and have formed the basis of the diet for generations.
Root parsley and potatoes could be stored in the cellar for months, leeks even remained in the field all winter and were brought fresh into the house when needed. Truffles, on the other hand, have always been an exquisite ingredient. And yet the flavours of the ingredients complement each other perfectly to form a harmonious whole.
It is said that potatoes and truffles are the ideal companions, because they have such a great affinity to each other with their earthy notes. I am not always and unconditionally the biggest fan of truffles, but to my mind even the smallest drop of truffle oil enhances any potato soup immensely. And if you add root parsley, the secret weapon of vegetable cooking, you unleash a real taste explosion.
Parsley roots add a fantastic spicy base flavour to any soup or sauce. Their complex spicy flavour not only tastes like parsley, but also brings umami, earthy, sweet notes and could basically replace any vegetable stock on its own.
Why You’ll Love This Recipe
- this recipe is so creamy and delicious – the finely pureed vegetables and creamy coconut milk unfold a creamy, full-bodied taste sensation in the mouth
- it’s savoury and hearty – parsley root makes the classic combination of potatoes and leeks particularly spicy, and garlic, leeks and truffles complement each other perfectly in their garlicky, pungent notes.
- it’s the perfect combination of the most flavourful vegetables, topped with the strong, fragrant aroma of truffles.
- it’s quick and easy to prepare – and yet it has the flair of a particularly sophisticated holiday dish.
- it is nourishing and healty – it is packed full with B vitamins, vitamin C, fibre and phytochemicals.
- it is bold and surprising – it gives your well known potato leek soup an unexpected dramatic twist.
Ingredients – what you’ll need to make the Truffled Parsley Root and Leek Soup
- Root Parsley – when I was writing this recipe I was amazed to learn that root parsley is predominantly common in Middle Europe and that it is seldomly used in the UK or the United States. So perhaps parsley root needs a special introduction here.
- I had no idea that it is not a common vegetable in other regions and, unlike for instance parsnips, is even a German or Central European specialty. Yes, I even learned that an English term for it is Hamburg root parsley, which is of course a source of constant joy for me as a Hamburger.
- It really is the root of a parsley plant. Only that this variety has been specially bred for the development of its root. Normal leaf parsley varieties have pencil-thin roots, which nevertheless also have the typical aroma. Parsley roots, on the other hand, look like long, thin and creamy carrots, depending on the variety, or they are just as thick and fleshy as parsnips. The above-ground parts of parsley roots can also be used, although they may not be as productive as leaf parsley.
- Parsley roots have a distinctly spicy and umami flavour – they have the same typical herby parsley flavour complemented by earthy and rich root vegetable notes. The sweet and mild notes characteristic of parsnips and carrots are not pronounced here – parsley root is thoroughly savoury and spicy.
- This makes it ideal for seasoning broths and soups. The mere fact that pieces of parsley root are cooked in vegetable broth gives it a pronounced hearty flavour, so that you can save yourself the use of grained broth or other seasonings. Parsley root is also excellent as an oven vegetable or as an ingredient in a braised dish.
- But parsley root can also be served grated in raw vegetable salads or simply raw as a small spicy snack.
- Potatoes – the potatoes give the soup body and a creamy consistency. In addition, the mildly neutral potatoes cushion the spicy aroma of the parsley roots somewhat. It is best to use floury varieties here so that the soup is particularly creamy. These are particularly starchy varieties that often break down during cooking and are especially suitable for purees, soups or croquettes.
- Potatoes contain much more carbohydrates than parsley root: 15 % in potatoes compared to only 4 % in parsley root. So if you are following a low carb diet and want to cut down on carbohydrates, I can recommend that you omit the potatoes from this recipe and double the amount of parsley root.
- Leek – the leek gives this soup its beautiful lime-green colour and a certain oniony spiciness. Leeks and potatoes are a classic combination, either as a hot cream soup, as a gratin or chilled as vichyssoise . Leek is the king of winter vegetables, it stands in the bed all winter long and defies frost. It has always been possible to harvest it fresh throughout the winter and use it in the kitchen. That is why it makes such a great combination with parsley root and potatoes, which can be stored for a long time and are also typical winter vegetables.
- Garlic – This soup already contains a lot of strong flavors due to the other ingredients, but garlic is simply a must and gives the soup an extra boost. It’s spicy and pungent edge rounds of nicely every savory dish.
- Olive oil – While most seed oils contain an excess of pro-inflammatory omega 6 fatty acids, olive oil is always the right choice and is at least on the health-neutral side. The high proportion of oleic acid, which is one of the monosaturated fatty acids, is particularly typical of olive oil. While it’s true that you shouldn’t heat olive oil too high, as it has a low smoke point of 180°C, it’s still good for sautéing vegetables.
- Vegetable broth – using vegetable broth makes the soup particularly spicy and rich. If you do not follow a vegan or vegetarian diet, you can use an animal-based broth such as beef broth or bone broth. Since the basic ingredients are already very spicy, you can also do without the broth here if you don’t have any on hand. If necessary, you will have to salt the soup more and season it with spices.
- Coconut milk – the coconut milk further enhances the creaminess and full-bodied taste. It is best to use full-fat coconut milk made only from coconut meat and water. For soups, I prefer to use the coconut milk sold in a Tetrapak, as the coconut milk in the can always separates into a watery and a solid part.
- Chopped parsley and thyme – it’s a no-brainer to finish the parsley root soup with chopped parsley as well. It’s really a combination I love – using the whole plant from root to leaf. If you are lucky enough to have fresh or home-grown parsley root, you can simply pluck off the tender little leaves and serve the soup with them whole or chopped. But thyme also complements the truffle in a great way.
- Truffles – last but not least, the flavour bomb that takes this recipe to the next dimension.
- For me, the combination with black truffles is just perfect. Fresh black truffles might not be affordable for everyone, even if they have become more accessible than they were some years ago.
- But you don’t necessarily need fresh truffles for this preparation. Truffle butter or truffle oil are a very good option – they contain small pieces of truffle that release their aroma to the fat or oil in which they are embedded. These preparations are therefore very suitable for flavouring other dishes. Just make sure that the truffle is real and not just truffle flavouring.
- I used truffle butter here because I had it in stock, but since the recipe is otherwise purely vegan, I would recommend a vegetable truffle oil.
Truffled Parsley Root and Leek Soup Recipe Tips and Variations
- to keep the cooking time down, cut the parsley roots into thin slices and the potatoes into regular cubes – the smaller they are cut, the quicker they are cooked and the quicker the soup is ready.
- sweat the parsley roots, leek and garlic in a little oil beforehand. They should not become too dark, but only take on a golden brown colour. Nevertheless, the formation of roasting substances increases the aroma considerably. However, you do not need to sweat the potatoes.
- it is best to use a powerful tabletop blender to blend the soup until it is fine and creamy. And let the soup cool down a little beforehand so that the blender doesn’t blow up in your face with the hot soup. With a hand blender you need longer and the result is usually not as homogeneous.
- if you have incorporated dairy into your diet, try using creme fraiche or cream instead of coconut milk. For an extra fluffy texture, whip the cream into semi-solid whipped cream beforehand.
- to add some variety to the texture, you can choose not to puree some of the veggies. To do this, shortly before the end of the cooking process, remove some of the vegetable cubes from the cooking liquid, let them drain and set them aside. If you refine the pureed soup with the coconut milk, add the diced vegetables again.
- to reduce the carbohydrate content, you can reduce the quantity of potatoes, as they are the most carbohydrate-rich food in this recipe. Instead, use more parsley root or replace the potatoes with celery root.
Best ways to enjoy the truffled parsley root and leek soup
- serve the soup hot.
- refine the soup with coconut milk or sour cream or whipped cream.
- round off the soup with dried herbs or fresh chopped herbs. To pick up on the parsley root theme, leaf parsley is excellent for this, but so are thyme, rosemary, lovage or summer savory.
- be careful with the truffle oil or truffle butter so that the truffle aroma does not drown out everything.
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Truffled Parsley Root and Leek Soup
Description
This dish combines luxurious truffle and down-to-earth winter vegetables in a harmonious, spicy cream soup.
Ingredients
Instructions
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Peel and dice the parsley roots and
the potatoes. -
Remove the outer leaves, root base and the green ends from the leeks, half the stalks lengthwise, cut into half rings and wash thoroughly in a colander.
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Peel the garlic and cut it into pieces.
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Heat the oil in a wide pot and sauté the root parsley, leek and garlic in it.
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When the vegetables start to take colour, add the potatoes and the vegetable stock and let it cook until the vegetables are soft.
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Let the mixture cool down a bit and puree in a blender.
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Reheat the soup and finish it off with the coconut milk, herbs and spices.
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Season the soup with truffle butter before serving, or to keep it vegan with truffle oil or grated fresh truffle.
gluten free, soup, main dish, parsley roots, leek, truffle, potatoes
