Tie the parsley sprigs and bay leaves into a bunch.
Lightly sauté shallots and garlic in butter, add rice and sauté briefly until translucent.
Then add the stock and Noilly Prat. Add the parsley bunch and let everything cook covered for about 25 minutes. Meanwhile, pluck the parsley leaves and whip half of the cream until creamy.
Remove the parsley stems from the soup. Finely puree the soup with a blender, add the parsley leaves and finely puree everything again.
Add the whipped cream and bring to the boil again.
Season to taste with salt, pepper, a little nutmeg and the lemon juice. To serve, lightly fold in the whipped cream.
