in Soup Recipes

Chinese cabbage and potato cream soup with toast stars

updated

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Ingredients for 2 servings:

  • 200 g Chinese cabbage
  • 80 g potatoes
  • 200 ml vegetable stock
  • 50 g cream
  • 25 g onion(s)
  • 1 tsp butter or oil
  • e.g. salt and pepper
  • 1 clove(s) garlic
  • 1 slice(s) sandwich toast
  • n. B. herbs, chopped
  • e.g. chili threads

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean the Chinese cabbage, cut into strips, and wash it. Peel and dice the potatoes. Peel and chop the onion. Peel and press the garlic (chopped garlic is also fine). Sauté the onion in oil. Add the garlic. When everything is translucent, add the Chinese cabbage and potatoes. Sauté briefly and pour in the vegetable stock. Simmer for 15 minutes, until everything is relatively soft. Add the cream, puree, and season to taste. Toast the toast and cut out stars. Ladle the soup into bowls and garnish with the stars, chopped herbs, and chili flakes, if desired.

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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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