in Soup Recipes

Suse's quick vegetable stew

updated

Spread the love

Ingredients for 4 servings:

  • 500 g potatoes
  • 3 carrots
  • 1 kohlrabi
  • 25 g butter
  • 1 liter vegetable broth
  • 200 g cauliflower, frozen
  • 100 g peas, frozen
  • 2 large onions
  • 2 tbsp vegetable oil
  • 150 g crème fraîche with herbs
  • salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the potatoes and cut into small cubes. Peel the carrots and kohlrabi and also dice them finely. Sauté the potatoes, carrots, and kohlrabi in butter, pour in the broth, and season with salt. Cover and simmer over medium heat for 15 minutes. Then add the frozen vegetables and cook in the soup for 10 minutes. Chop the cauliflower, if desired. Meanwhile, peel the onions, slice them into thin rings, and fry them in oil until golden brown. Stir the crème fraîche into the soup and season with salt and pepper. Sprinkle the browned onions on top of the soup before serving.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Suse's new potatoes from the tray

Baileys Mascarpone Cake