John Myers
Ingredients for 4 servings:
- 500 g savoy cabbage
- 300 g potatoes
- 40 g butter
- 1 tbsp curry powder
- 1 liter of broth
- 200 ml whipped cream
- 2 tbsp sunflower seeds
- 3 tbsp oil
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Clean, wash, and quarter the savoy cabbage, remove the stalk, and cut the cabbage into fine strips. Peel, wash, and finely dice the potatoes. Sauté the potatoes and 2/3 of the savoy cabbage strips in the butter on level 9-10, add the curry, and sauté briefly. Pour in the stock, simmer for 20 minutes at medium heat, then puree the soup with a hand blender, adding 100ml of cream. Roast the sunflower seeds and remaining savoy cabbage in hot oil for 5 minutes, stirring continuously. Whisk 100ml of cream until stiff peaks form, stir into the soup, and season with salt and pepper. Add the roasted sunflower seeds and savoy cabbage.
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