Fine vegetable cream soup
easy
50 mins
50 mins
Ingredients
- 2 Kohlrabi (about 300 g each)
- 500 g Carrots
- 2 Leek sticks (leek; approx. 150 g each)
- 1 Onion
- 30 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 13/4 l Vegetable broth (instant)
- 1 (approx. 125 g) thick slice of cooked ham
- 1 collar Chives
- 2 TABLESPOONS Sunflower seeds
- 100 g Whipped cream
- 75 g Fresh cream
Directions
- 1
Peel and wash kohlrabi and carrots and cut them into pieces, except for one small carrot. Clean, wash and also cut the leek into pieces. Peel and finely chop the onion. Heat the fat in a pot and fry the onion in it. Add vegetables and steam for 5-10 minutes.
- 2
Season with salt, pepper and nutmeg. Deglaze the vegetables with the broth, bring to the boil and cook over a low heat for about 15 minutes. Meanwhile cut the remaining carrot into small cubes and cook in boiling water for 2-3 minutes. Drain. Finely dice the ham. Wash chives, dab dry and cut into small rolls. Roast sunflower seeds in a pan without fat until golden brown. Puree the soup with a blender. Add cream and stir in. Season to taste again.
- 3
Wash chives, dab dry and cut into small rolls. Roast sunflower seeds in a pan without fat until golden brown. Puree the soup with a blender. Add cream and stir in. Season to taste again. Pour into small bowls and add a dash of crème fraiche to each. Serve sprinkled with chives, sunflower seeds, diced carrots and ham
- 4
Per portion (6 persons) approx. 1000 kJ/ 240 kcal. E 10 g/ F 18 g/ KH 9 g. (8 persons) approx. 750 kJ/ 180 kcal. E 7 g/ F 14 g/ KH 7 g
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