Creamy savoy cabbage and parmesan soup

Ingredients for 4 servings:

• ½ savoy cabbage
• 1 onion(s)
• 250 g potatoes
• 2 tbsp butter
• salt and pepper
• Soup seasoning
• 1 red chili pepper(s)
• 100 g Parmesan, freshly grated
• 200 g whipped cream
• Croutons

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Clean, wash, quarter, and remove the stalk from the savoy cabbage. Roughly chop the savoy cabbage. Peel and dice the onion. Peel, wash, and roughly chop the potatoes. Heat 1 tablespoon of butter in a large pot. Sauté the onion and savoy cabbage for about 5 minutes, stirring constantly. Add the potatoes and just under 1 liter of water. Season with salt, pepper, and soup seasoning. Bring everything to a boil, then cover and simmer for about 15 minutes. Toast the bread cubes in a pan with 1 tablespoon of butter. Purée the soup with a hand blender until smooth. Melt the grated cheese in the soup, add the cream and chili pepper. Serve the soup with toasted croutons.