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Vegetable and Cream Soup

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Vegetable and Cream Soup

The perfect vegetable and cream soup recipe with a picture and simple step-by-step instructions.

  • 1 ltr. Vegetable broth
  • 1 cups Cream
  • 200 g Mushroom
  • 800 g Potatoes
  • 2 pcs. Carrots
  • 4 pcs. Wienerle
  • 150 g Peas
  • 100 g Diced Bacon
  • 0,5 bunch Chives
  • 1 05 ltr. Beer for the cook!
  • 1 pcs. Onion
  1. Bring the vegetable stock to a boil, peel the potatoes and carrots and cut them into pleasant pieces. Cut a potato into small cubes and fry in a pan with oil. Fry the ham and onion cubes in the pan with oil. Set aside some of the chopped mushrooms and fry the rest. When the potatoes and carrots are fully cooked, add the ham / mushrooms / onions and puree everything. Add the cream, season to taste with salt, pepper and spices. Add the fried potato cubes and fresh mushroom cubes as well as marjoram. Add the peas and Wienerle (cut into small pieces). Season to taste and eat well ….. Arrange on a plate, cover with chopped leek and enjoy. Greetings from Nemberch
Dinner
European
vegetable and cream soup

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Written by John Myers

Professional Chef with 25 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.

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