Try something new, prepare a soup of baked parsley and apple
1 medium-sized root peeled and chopped primrose root
1 medium-sized apple that you peeled and cut into quarters
5 cloves of garlic
1 teaspoon hot ground pepper (if you like hot)
Large sea salt
Freshly ground pepper
2 cups soup
In a small deeper pan, place the chopped apple and primrose root, pour over the ground pepper, thyme and pour a little oil.
Cover the pan with aluminum foil and bake in a preheated oven for about 15 minutes at a moderate temperature – until the parsley and apple are soft.
Meanwhile, fry the chopped onion and garlic in oil in a deep pan for a few minutes. Add the apples and parsley together with the liquid he released and two cups of soup. When the soup boils, reduce the temperature and cook for 10 minutes. Using a mixer or blender, puree the ingredients.
If your soup is too thick, add water. Add salt and pepper.