John Myers
Ingredients for 4 servings:
- 300 g potatoes
- 400 g savoy cabbage
- 1 onion(s)
- 40 g butter
- 2 tsp curry
- 800 ml vegetable stock
- 500 ml milk, 3.5%
- salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
Peel, wash, and dice the potatoes. Wash, trim, and roughly chop the savoy cabbage. Set aside about 100g of savoy cabbage. Finely chop the onion. Melt the butter and sauté the onion, potatoes, and savoy cabbage. Sprinkle with the curry powder and sauté briefly. Pour in the vegetable stock and simmer for about 25 minutes. Then puree the soup, stirring in the milk. Season with salt and pepper. Sprinkle the reserved savoy cabbage over the soup in the bowl and let it simmer briefly. If desired, you can add fresh croutons.
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