John Myers
Ingredients for 4 servings:
- 600 g savoy cabbage, roughly chopped
- 1 onion(s), diced
- 250 g potatoes, diced
- salt and pepper
- Caraway seeds
- 100 g Parmesan, finely grated
- 200 g cream
- 1 tbsp butter
- possibly parsley, croutons or spring onions
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Melt the butter in a saucepan and sauté the onion and savoy cabbage for 5 minutes. Add the potatoes and 1 liter of water, along with salt, pepper, and caraway seeds. Bring the water to a boil, then cover and simmer the vegetables for about 15 minutes. Then purée the soup. Stir in the Parmesan cheese and cream. The soup can be served with parsley, croutons, and very finely chopped spring onions. I used some of the soup as a noodle soup. This is possible due to its creamy consistency.
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