in Austria, Soup Recipes

Mühlviertler Lenten soup

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Ingredients for 4 servings:

  • 70 g butter
  • 70 g flour
  • 1 small onion(s)
  • 1 potato(s)
  • 1 kohlrabi
  • ¼ head of white cabbage
  • 1 liter of water
  • 2 cubes of vegetable stock
  • ½ bunch parsley
  • 1 pinch of sea salt
  • Pepper, grated
  • nutmeg
  • 1 tbsp lemon juice
  • 4 slices of farmhouse bread

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the onion, potato, kohlrabi, and cabbage and cook in about 1 liter of water for about 40 minutes until soft. Make a yellow preserve from the butter and flour, add finely chopped parsley, pour in about 1/4 liter of cold water, and stir into the vegetables. Do not discard the water beforehand! Season to taste with stock cubes, sea salt, lemon juice, pepper, and nutmeg. Serve sprinkled with breadcrumbs.

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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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