in Soup Recipes

Savoy cabbage cream soup

updated

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Ingredients for 4 servings:

  • 350 g savoy cabbage
  • 100 g potatoes, peeled
  • 1 tbsp rapeseed oil, light
  • 1 liter vegetable broth
  • 100 ml juice (beetroot juice)
  • 1 tbsp horseradish, from the jar
  • 4 tbsp cream cheese, 0.2% fat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cut the savoy cabbage into strips. Chop the potatoes and sauté them with the cabbage in hot oil. Deglaze with broth and simmer for 20 minutes over high heat. Puree and season. Mix the beetroot juice, horseradish, and cream cheese, season with salt and pepper. Ladle the soup into bowls and drizzle with the mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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