Vegetable cream soup with sherry

Ingredients for 4 servings:

• 2 onions
• 50 g butter
• 1 liter vegetable broth
• 2 cups of cream
• 5 carrots
• 1 kohlrabi
• 1 stalk(s) leek
• 1 small celeriac, or 1/2 large
• 5 potatoes
• salt and pepper
• nutmeg
• 6 tbsp sherry, medium
• 2 eggs, including the yolk
• 1 cup crème fraîche
• Parsley, flat-leaf, finely chopped

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Clean, wash, and peel the vegetables, then cut them into small slices or cubes—they don’t have to be too small. Dice the onion and sauté it in butter in a large pot. Add the stock and cream and bring to a boil. Then add all the vegetables (in any order) and simmer for about 20 minutes. Remove the pot from the heat and puree with a hand blender. Season with salt, pepper, and nutmeg. Whisk the egg yolk with sherry and add to the soup. Stir well and add the parsley. Ladle the soup into bowls, place a dollop of crème fraîche in the center, and sprinkle with nutmeg (and maybe parsley) on top. It’s also perfect as a standalone main course. Vegetables can vary, of course. Whatever is available and what tastes good depends on what you have.