Spring soup with cabanossi

Name: Spring soup with cabanossi
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small head cauliflower (about 800 g); 1 (approx. 375 g) Kohlrabi; 200 g Sweet peas; 2 Spring onions; 7-10 Tbsp Salt; 150 g Whipped cream; 7-10 Tbsp grated nutmeg; 20 g Butter or margarine; 30 g Flour; 150 g Kabanossi; 7-10 Tbsp Pepper; 7-10 Tbsp Chervil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small head cauliflower (about 800 g)
1 (approx. 375 g) Kohlrabi
200 g Sweet peas
2 Spring onions
7-10 Tbsp Salt
150 g Whipped cream
7-10 Tbsp grated nutmeg
20 g Butter or margarine
30 g Flour
150 g Kabanossi
7-10 Tbsp Pepper
7-10 Tbsp Chervil

Directions

1
Clean the cauliflower, wash it and cut it into small florets. Peel, wash and cut the kohlrabi into strips. Clean and wash mangetouts and spring onions. Cut mangetouts lengthwise into 2-3 strips, spring onions into rings.
2
Cook the mangetouts in boiling salted water for 3-4 minutes, drain. Bring 3/4 litres of water to the boil. Add 50 g cream. Season with salt and nutmeg. Cook the cauliflower florets for about 7 minutes, the kohlrabi for 5 minutes.
3
Drain and collect the stock. Melt the fat. Sauté spring onions in it. Add flour and sweat. Deglaze with vegetable stock and 100 g cream. Bring to the boil while stirring constantly. Cut Kabanossi into fine slices.
4
Add the pre-cooked vegetables and kabanossi to the soup and simmer for another 2-3 minutes. Season to taste with salt and pepper. Sprinkle with chervil.