Pitter and Jupp à la Didi

Ingredients for 4 servings:

• 130 g leek
• 200 g carrot(s)
• 250 g potatoes
• 1 m.-sized onion(s)
• 200 g savoy cabbage leaves
• 3 tbsp butter
• 1 liter vegetable broth
• 200 g bacon, diced
• 5 tsp parsley
• 1 tsp lovage
• n. B. Sea salt and pepper, mixed, from the mill
• e.g. nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Peel the potatoes, cut into bite-sized pieces, and place in water to prevent them from browning. Peel the carrots, cut into small pieces, and add them. Peel and dice the onion. Wash the leek, remove the roots, and cut into rings. Cut out the stalks from the savoy cabbage leaves and cut the leaves into strips. Heat the butter in a saucepan and sauté the savoy cabbage and onion until lightly browned. Deglaze with the vegetable stock and add the remaining vegetables, 3 teaspoons of parsley, and the lovage. Cover and simmer over low heat for 20 minutes. Add the bacon cubes and simmer for another 10 minutes. Season the soup with salt and pepper. Grate a generous pinch of nutmeg into the bottom of each soup bowl. Spoon the soup on top and garnish with parsley. Plate and serve.