Creamy Carrot Soup

Bring the chicken stock to a boil. Scrape and finely grate the parsley root. Peel the celery and carrots and grate them coarsely. Peel the onion and chop it finely.

Place the chopped onion, grated parsley root and grated celery in a pot and gently sauté over medium heat, taking care not to let the vegetables change color.

Add the grated carrots and stir briefly, then pour in the hot chicken stock.

Add the pinch of salt and the bay leaf. Cook for about 20 minutes, until the vegetables are tender.

Remove the soup from the heat and blend it until completely smooth. Return it to the stove and bring it back to a boil.

Season with freshly ground white pepper and ground nutmeg, then stir in the sour cream for a creamier texture.

Divide the creamy carrot soup among serving bowls and finish with the washed and chopped parsley.