John Myers
Cream of Vegetable Soup with Corizo
The perfect cream of vegetable soup with corizo recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 400 g Carrots
- 1 pole Leek
- 1 liter Vegetable broth
- 150 ml Cremefine 7%
- 150 ml Salt, pepper, chilli
- 4 piece Pretzel stick
- 1 cups Obazda
- 250 g Corizo, cut into small cubes
- 1 tbsp Vegetable oil
- Potatoes and carrots, wash, peel and cut into small cubes. Wash the leek and cut into fine rings. Braise the vegetables in the hot oil, pour in the stock and cook for about 15 minutes. Puree the soup so that there are still fine pieces of vegetables left over. Stir in Cremefine, season with salt and pepper, and add the Corizo. Let the soup steep for another 10-15 minutes, so that the Corizo can give off some flavor. If necessary, season with a pinch of chilli. In the meantime, cut the pretzel sticks into slices, brush with the obazden and bake at about 180 degrees.
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