Savoy cabbage soup with mustard cream topping

Ingredients for 3 servings:

• ¼ head of savoy cabbage
• 400 ml broth
• 250 ml milk or cream
• 1 onion(s)
• 1 carrot(s)
• Broth, granulated
• Mustard, optional
• 75 g sour cream
• 1 tbsp mustard
• 3 tbsp fresh chopped herbs (e.g. chives, parsley..)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Clean the savoy cabbage, cut into strips, and wash it. Peel and dice the onion. Wash and roughly chop the carrot. Cook the savoy cabbage, onions, and carrots with broth and milk or cream (or a mixture) in a pressure cooker for 10 minutes. Then puree and season with broth and, if desired, a little mustard. For the topping, mix the sour cream, herbs, and mustard. Ladle the hot soup into bowls and top each with a dollop of the topping. Chili threads also look good on top. This recipe makes enough for 3 bowls of soup. Serve as a main course for just 2 people with some bread. If you want the soup to be more yellow, use the inner leaves. If you want it to be more green, use all the outer leaves.