Light spring soup

Name: Light spring soup
Yield: 1
Ingredients: 175 g Potatoes; 1 (approx. 80 g) Carrot; 1/2 (approx. 175 g) Kohlrabi; 1/2 Onion or shallot; 1 tsp (5 g) Oil; 350 ml Vegetable broth (instant); 50 g frozen peas; 2 discs (approx. 30 g) Kasseler cold cuts; 1/2 potty Chervil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

175 g Potatoes
1 (approx. 80 g) Carrot
1/2 (approx. 175 g) Kohlrabi
1/2 Onion or shallot
1 tsp (5 g) Oil
350 ml Vegetable broth (instant)
50 g frozen peas
2 discs (approx. 30 g) Kasseler cold cuts
1/2 potty Chervil
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Clean and wash the potatoes, carrot and kohlrabi. Dice potatoes, slice carrots and cut kohlrabi into sticks. Peel and finely dice the onion. Heat oil in a pot, fry onion and add stock. Add cleaned vegetables and frozen peas, bring to the boil and cook covered for 10-12 minutes.
2
In the meantime cut the cured pork loin into strips. Carefully wash the chervil, dab dry and chop it, except for something to garnish. Stir the chervil and sliced pork chops into the finished soup and season with salt and pepper. Arrange the soup in a deep plate and serve garnished with chervil