Savoy cabbage parmesan soup

Name: Savoy cabbage parmesan soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Savoy cabbage (approx. 500 g); 1 Onion; 250 g Potatoes; 3 TABLESPOONS Butter or margarine; 1 TABLESPOON Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp ground caraway; 2 discs Toast; 1/2 bunch Dill and parsley; 1 red chilli pepper; 50 g Parmesan cheese; 100 g Whipped cream

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 Savoy cabbage (approx. 500 g)
1 Onion
250 g Potatoes
3 TABLESPOONS Butter or margarine
1 TABLESPOON Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp ground caraway
2 discs Toast
1/2 bunch Dill and parsley
1 red chilli pepper
50 g Parmesan cheese
100 g Whipped cream

Directions

1
Clean, wash and roughly dice the savoy cabbage from the stalk. Peel and chop the onion. Peel, wash and chop the potatoes. Heat 1 tablespoon of fat in a saucepan. Fry onion and cabbage for about 4 minutes. Add potatoes and 1 l water
2
Season with broth, salt and caraway seeds. Bring to the boil and simmer for about 15 minutes. In the meantime dice bread. Heat 2 tablespoons of fat in a frying pan and roast bread in it for about 5 minutes, turning. Season with salt
3
Wash herbs, shake dry. Leaves and flags, pluck from the stems and chop finely. Wash and clean the chilli and cut into fine rings. Puree the soup finely with a hand blender. Grate cheese finely and melt in the soup. Refine with cream, season with salt and chili. Arrange the soup and sprinkle with herbs and croutons