Savoy cabbage cream soup

Ingredients for 4 servings:

• 1 head of savoy cabbage (approx. 600g)
• 2 m.-sized onion(s)
• 2 tbsp oil
• salt and pepper
• Nutmeg, grated
• 750 ml vegetable stock
• 100 ml cream
• 100 g crème fraîche
• 100 g smoked salmon

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

nice for the cold season

Remove the outer leaves from the cabbage head. Halve the savoy cabbage and remove the stalk. Cut the savoy cabbage into strips, wash, and drain. Peel and roughly dice the onions. Heat the oil in a large pot and sauté the onions until translucent. Add the savoy cabbage strips and sauté, stirring occasionally. Season with salt, pepper, and nutmeg. Deglaze with the vegetable stock and bring to a boil. Cover and simmer over medium heat for about 10 minutes. Pour the cream into the soup and puree with a hand blender. Finish with half of the crème fraîche. Cut the smoked salmon into fine strips. Season the soup again with salt and pepper and serve in deep bowls. Serve with crème fraîche and smoked salmon. Serve with fresh baguette.