Parsley Root Mousse

For the parsley root mousse, peel the parsley roots and cut them into pieces.

Rub the thyme leaves from the stems and sauté with the parsley roots and onions in a little nut oil. Deglaze with white wine and reduce to about ¼.

Then pour in the soup, add 2-3 drops of bitter almond oil and cook until the parsley roots are soft.

Stir in cream and simmer for another 5 minutes. Puree finely with a hand blender, season with salt, pepper and lemon juice.

Finally, mix in butter and crème fraîche with a hand mixer; air should be mixed into the soup.

Toast the flaked almonds until lightly golden brown without adding any fat. Garnish the parsley root soup with almond flakes and baked peas.

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