Ingredients

• 1 - 2 tablespoons olive oil
• 2 large cloves garlic, sliced
• 1 medium onion, diced into small cubes
• 250 g parsley root or parsnip, peeled and diced
• 150 g potatoes, peeled and diced
• 1 full cup (approximately 300 ml) cooked fine green beans with their cooking liquid* or 1 can (approximately 400 g) green beans in brine
• 400 ml vegetable broth
• 2 bay leaves
• juice from 1/4 lemon
• 1/2 cup (125 ml) heavy cream UHT 30%
• 1/2 cup milk

Preparation

1. In a pot with a thick bottom heat the oil, add garlic and onion, mix. Cover and braise on low heat for approximately 7 minutes until soft.
2. Add parsley root and potatoes, mix, cover and braise for approximately 7 minutes occasionally stirring.
3. Add green beans with their cooking liquid, broth, bay leaves and lemon juice. Bring to a boil, reduce heat and cook covered on low heat for 20 minutes until vegetables are soft.
4. Remove bay leaves, add heavy cream and blend into a very smooth puree for a super creamy soup consistency (blend for 1 minute at high blender speed). Mix with milk and heat before serving. Serve with croutons brushed with oil and rubbed with roasted garlic.