Creamy savoy cabbage parmesan soup

Name: Creamy savoy cabbage parmesan soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1⁄2 Savoy cabbage head (approx. 600 g); 1 Onion; 250 g Potatoes; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 2 knife tip ground caraway; 3 discs Toast; 1⁄2 Federation Parsley and Dill; 1 red chilli pepper; 100 g Parmesan (piece); 200 g Whipped cream

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

We transform few ingredients into the ultimate gourmet soup through a dreamlike combination! The parmesan makes it so wonderfully spicy, but vegetables are also a must.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1⁄2 Savoy cabbage head (approx. 600 g)
1 Onion
250 g Potatoes
2 TABLESPOONS Butter
7-10 Tbsp Salt
2 knife tip ground caraway
3 discs Toast
1⁄2 Federation Parsley and Dill
1 red chilli pepper
100 g Parmesan (piece)
200 g Whipped cream

Directions

1
Savoy cabbage clean, wash, quarter and cut from the stalk. Chop the savoy cabbage roughly. Peel and chop the onion. Peel and wash potatoes and cut them into large pieces.
2
Heat 1 tablespoon of butter in a large saucepan. Sauté the onion and savoy cabbage for about 5 minutes while stirring. Add potatoes and 1 l water. Season with salt and caraway. Bring everything to the boil, cover and simmer for about 15 minutes.
3
In the meantime, dice the bread and heat 1 tablespoon of butter in a pan. Roast the bread for about 5 minutes while turning. Season with salt.
4
Wash the herbs, shake them dry, pluck them and chop or cut them finely. Clean the chillies, cut lengthwise, remove seeds, wash and cut into very fine rings.
5
Finely puree the soup with a hand blender. Grate the cheese finely and melt in the soup. Add chilli and cream, simmer for 2-3 minutes. Season to taste with salt. Serve the soup and sprinkle with herbs and croutons.