in Soup Recipes

Vegetable cream soup

updated

Spread the love

Ingredients for 4 servings:

  • 2 kohlrabi
  • 1 bunch of carrots
  • 1 stalk(s) leek
  • 2 large potatoes
  • 2 tbsp parsley
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 1 pinch(s) cumin
  • 1 ½ liters vegetable broth
  • 200 ml sweet cream

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Make the vegetable stock and bring to a boil, then add all the vegetables and cook for about 30 minutes. Just before the end of the cooking time, add the chopped fresh parsley and adjust the seasoning if the stock isn’t quite strong enough. Remove from the heat and let stand for about 5 minutes. Purée with a hand blender until everything is thoroughly chopped, then add the cream. The soup is delicious with toasted pieces of toast or baguette as a main course, or served slightly thinner as a soup with a full-course meal.

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.

Swedish Yule cakes

Beef with onion sauce