John Myers
Snüsch in Style of Soup Connoisseurs
The perfect snüsch in style of soup connoisseurs recipe with a picture and simple step-by-step instructions.
- 5 small Carrots
- 1 piece Kohlrabi fresh
- Potatoes, about 150 gr.
- Clarified butter
- 200 g Sweet peas
- 0,5 bunch Spring onion
- 250 g Asparagus green
- 1000 ml Milk
- 3 piece Bay leaves
- Pepper from the grinder
- Salt
- Lemon juice
- Nutmeg
- Parsely
- Keep the tender leaves of the kohlrabi. Peel the carrots, kohlrabi and potatoes. Put one potato aside and cut the carrots and potatoes into thin slices. Cut the kohlrabi into small cubes. Clean and chop the sugar peas. Clean the spring onions and cut into fine rolls. Grate the potato that has been put back very finely.
- Heat the butter lard and sweat the chopped vegetables except for the sugar peas, then deglaze the sugar peas with the milk and season with bay leaf, salt and a little pepper. Then simmer gently on a low heat for 10 minutes.
- In the meantime, clean and chop the spring onions. The green asparagus only needs to be peeled in the lower third, then cut into pieces about 2 cm in size. Finely chop the kohlrabi leaves.
- After 10 minutes add the spring onions and the finely grated potato (this ensures that the soup is lightly bound) as well as the kohlrabi leaves, 5 minutes later the green asparagus. Rub a little of the lemon zest into the soup. Now cook everything to “bite”.
- Now pluck a few leaves from the parsley and cut into small pieces.
- Season the finished soup again with the spices and a little lemon juice.
- Rub some nutmeg into a soup cup, add the hot soup and garnish with parsley ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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