in Soup Recipes

Savoy cabbage and leek cream soup

updated

Spread the love

Ingredients for 3 servings:

  • 60 g leek
  • 350 g savoy cabbage
  • ¾ liter broth
  • ¼ liter cream
  • e.g. salt and pepper
  • chili

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Slice and wash the leeks. Trim, wash, and slice the savoy cabbage. Simmer the leeks and savoy cabbage with the broth and cream in a pressure cooker for about 8 minutes, then release the steam, puree, and season to taste. Serve hot in plates. Tip: You can sauté or fry the leeks beforehand, if you like.

Facebook Comments

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.

Lollo Rosso with pears, bacon, blue cheese and walnuts

Hobz tal-Malti