John Myers
Ingredients for 6 servings:
- 600 g savoy cabbage, cut into coarse strips
- 1 medium-sized onion(s), diced
- Fat for frying
- 800 ml vegetable stock
- 2 tbsp, heaped mashed potato powder
- salt and pepper
- 1 pinch of caraway powder
- Cayenne pepper
- Sugar
- Vegetable stock powder
- 200 ml cream
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
If you like savoy cabbage, you will love this soup
Heat the fat and sauté the savoy cabbage and diced onion for a few minutes. Then deglaze with the vegetable stock and simmer for at least 25 minutes, until everything is soft. Then puree. Stir in the mashed potato and cream and season with the spices. Heat to eating temperature and serve. The soup is very creamy; if you don’t like it, you can adjust it to your desired consistency with more vegetable stock. I recommend potato and mushroom dumplings as a garnish. You can find them in the recipes in my profile. This makes the dish vegetarian. Of course, you can also add mettenden or sliced, fried cabanossi to the soup. You can also add mushrooms cut into pieces and fried with diced onion to the soup when serving.
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