For the wild garlic parsley soup with potato rösti, peel young onions and cut into rings. Peel the parsley root and cut into small pieces. Wash parsley and shake dry, pluck leaves from stems.
Melt butter in a soup pot. Sauté onion rings and parsley root in it. Add parsley stalks, deglaze with vegetable stock and cook covered for about 15 minutes.
Meanwhile, peel, wash and coarsely slice the two potatoes. Season with salt, pepper and piment d’Espelette. Form small rösti from the sliced potatoes and fry them in vegetable oil.
Remove and drain on kitchen paper. Wash wild garlic, toss dry and chop. Remove soup pot from heat, add parsley leaves and wild garlic.
Puree the soup, stir in crème fraîche, season with salt, pepper and lemon juice and bring back to a boil.
Pour the soup into warmed soup bowls or soup plates, arrange potato rösti on top and serve immediately.