Ingredients

• 600 g parsley root
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 ripe pear
• 1/3 teaspoon cinnamon
• about 1 liter vegetable stock (broth)
• 250 ml milk
• salt and freshly ground black pepper
• 1/4 teaspoon cayenne pepper (or more freshly ground black pepper)
• 1 tablespoon lemon juice

For serving:

• grated Grana Padano or Parmesan cheese
• basil
• extra virgin olive oil
• chili flakes

Preparation

1. Peel the parsley root and cut into 1/2 cm cubes. Toss into a pot with melted butter and oil, salt and sauté over medium heat for about 5 minutes, stirring from time to time.
2. Peel the pear, cut into quarters, remove the seed cavity. Cut into pieces and add to the pot with the parsley root. Add cinnamon and sauté for another 5 minutes, stirring occasionally.
3. Season with freshly ground pepper and/or cayenne pepper, pour in 1 liter of broth and bring to a boil. Cook for 10 minutes or until the vegetables are tender. Pour in the milk and bring to a boil again. Blend into cream, season with lemon juice and salt if necessary. If needed, dilute the soup with more hot broth.
4. Serve hot with grated Grana Padano or Parmesan, basil, extra virgin olive oil, and chili flakes.