Fine vegetable soup with pepper salami

Ingredients for 4 servings:

• ½ tsp clarified butter
• 20 g spring onion(s), finely chopped
• ½ tsp powdered sugar
• 1 g garlic, finely chopped
• 800 ml vegetable broth, poultry or beef broth, homemade
• 70 g carrot(s), finely sliced, approx. 3 x 3 mm
• 50 g parsnip(s), finely sliced, approx. 3 x 3 mm
• 20 g Celery, finely diced
• 50 g peas, frozen
• n. B. Pepper, white, ground
• e.g. chili salt
• some lemon zest, grated
• 20 slice(s) salami (pepper salami), cut into fine strips or thin slices, depending on size
• 1 tbsp, heaped chives, cut into fine rolls

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

very aromatic

Clean the vegetables and prepare them as indicated in the list of ingredients. Heat the clarified butter. Add the finely chopped spring onions. Dust with powdered sugar. Add the finely chopped garlic and sauté briefly with the onions until translucent. Pour in the stock and add the carrots, then the parsnips and celery. Reduce heat to low and simmer gently for about 10 minutes. Add the peas and finish cooking the soup. The vegetables should still have a slight bite. Season with a little grated lemon zest, chili salt, and pepper. Serve the soup with peppered salami strips or slices and garnish with chives.