Pureed White Bean Soup with Parsley Root

Perhaps your new favorite bean dish:

Soak the beans in a lot of cold water for one night. The following day, make up the beans with 1 l of fresh water.

Rinse and clean all the vegetables except the parsley root and roughly dice them, cut the onion in half diagonally and lard each half with a clove. Add everything to the white beans form, add the tomatoes, let it boil and now boldly season with salt, the water should taste very slightly salty. Add the herbs and spices with a pinch of sugar, and then boil down the soup, that is, just below the boiling temperature. This is done very evenly if you put the saucepan with a lid in the stove at just under 100 °C. After 2 hours at the latest, the beans will be very soft. Then remove the spices and kitchen herbs and the onion, pour a little olive oil into the soup and blend everything together in a hand blender or with a hand blender. From new, perhaps, season strongly with salt and freshly ground pepper and heat again.

Cut the peeled parsley roots at the beginning into narrow oblong slices, then cut them into matchstick-shaped strips. Fry the strips in a frying pan with a little butter at low temperature and a little salt until they are clearly browned, stirring constantly.

Pour the soups into the plates and place a small heap of fried parsley root on each plate.

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