Vegetable cream soup

Name: Vegetable cream soup
Cook time: 50 min
Total time: 50 min
Yield: 7
Ingredients: 2 Kohlrabi (about 300 g each); 500 g Carrots; 300 g Leeks; 1 medium onion; 30 g butter/margarine; 2-3 TABLESPOONS Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Nutmeg; 100 g Whipped cream; 1 (125 g) thick slice of cooked ham; 1 collar Chives; 2 TABLESPOONS Sunflower seeds; 3-4 tablespoons (75 g) Fresh cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 7

2 Kohlrabi (about 300 g each)
500 g Carrots
300 g Leeks
1 medium onion
30 g butter/margarine
2-3 TABLESPOONS Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Nutmeg
100 g Whipped cream
1 (125 g) thick slice of cooked ham
1 collar Chives
2 TABLESPOONS Sunflower seeds
3-4 tablespoons (75 g) Fresh cream

Directions

1
Clean, wash and coarsely chop the vegetables, except for 1 carrot. Peel and finely chop the onion
2
Heat the fat in a large pot. Sauté the onion in it until transparent. Steam the vegetables. Deglaze with 1 3/4-2 l water. Bring to the boil, stir in broth. Season with salt, pepper and nutmeg. Cover and simmer for 15-20 minutes
3
Puree the soup. Finely dice the remaining carrot. Stir in the cream, bring to the boil briefly. Dice ham. Wash chives and chop finely. Roast the seeds. Serve the soup with ham, chives, sunflower seeds and crème fraîche