John Myers
Savoy Cream Soup According to Soup Connoisseur Style
The perfect savoy cream soup according to soup connoisseur style recipe with a picture and simple step-by-step instructions.
- 1 piece Savoy cabbage, approx. 400 gr.
- 2 piece Onion
- 2 piece Potatoes, about 180 gr.
- 2 piece Clarified butter
- 1000 ml Vegetable broth ….. link see below …..
- 300 ml Cream
- Salt
- Black pepper from the mill
- 1 piece Organic lemon – zest and juice
- 100 g North Sea crabs small
- Sunflower oil
- Ground pepper
- Clean the savoy cabbage leaves, pat dry, cut out the thick leaf veins. Put 2 leaves aside, cut the rest into strips. Peel and finely dice onions. Peel and dice the potatoes.
- Heat the clarified butter in a saucepan and sear the onions with the savoy cabbage strips (constant stirring is recommended, otherwise the savoy cabbage will burn very quickly!). Add the potato pieces and continue to sweat, possibly a little clarified butter!
- In the meantime, heat the vegetable stock with the cream.
- When the vegetables are well sweated, deglaze with the hot broth and cream, season well with salt & pepper and simmer on a low heat until soft.
- In the meantime, water the North Sea crabs well and then pat dry on crepe. Cut the saved savoy cabbage into very fine strips. Finely grate the peel of the organic lemon, then squeeze the lemon.
- Heat some sunflower oil in a pan and fry the savoy cabbage strips a little. (watch out !!!! … burns very quickly, so don’t heat it too much and keep swirling). Add the crabs and heat them up. Season well with pepper & lemon zest and a few drops of lemon juice (do not let it stand too long so that the savoy cabbage does not become limp).
- If you want, you can now finely puree the soup. I left her like that, but everyone as he likes.
- Season the soup again to taste and put it in a soup cup and sprinkle with some fresh pepper, add the savoy cabbage and crab mixture and ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
Facebook Comments