Colourful spring soup

Name: Colourful spring soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Carrots; 300 g Kohlrabi; 300 g waxy potatoes; 600 ml Chicken broth (instant); 100 g frozen peas; 300 g Chicken filet; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 3 TABLESPOONS Whipped cream; 7-10 Tbsp Parsley and chives

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Carrots
300 g Kohlrabi
300 g waxy potatoes
600 ml Chicken broth (instant)
100 g frozen peas
300 g Chicken filet
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
3 TABLESPOONS Whipped cream
7-10 Tbsp Parsley and chives

Directions

1
Wash, peel and slice the carrots. Peel kohlrabi and cut into sticks. Peel, wash and chop potatoes. Boil up chicken stock. Boil potatoes for about 10 minutes, carrots and kohlrabi for 5-6 minutes.
2
Add peas and cook for about 3 minutes. Drain broth and catch. Meanwhile wash meat, dab dry and cut into cubes. Heat oil in a pan. Fry the meat for about 5 minutes, turning it, and season with salt and pepper. Melt fat in a pot, stir in flour and sweat it on. Add stock while stirring. Bring to the boil and simmer for about 3 minutes. Refine with cream, season if necessary.
3
Melt fat in a pot, stir in flour and sweat it on. Add stock while stirring. Bring to the boil and simmer for about 3 minutes. Refine with cream, season if necessary. Add meat and vegetables to the soup. Arrange in bowls and sprinkle with the herbs