Parsley soup

I discovered what to do with another one of those unidentified things in the vegetable aisle: parsley root! Peel and chunk the parsley root and potatoes (I used 2 potatoes for this bunch of parsley roots), and fry in some olive oil with 1/2 a chopped onion. Add 8 dl of vegetable or chicken bouillon and cook for about 15 minutes, or until the roots are tender. Add chopped parsley and smooth it with a handheld mixer. Very tasty.