in Soup Recipes

Vegetable cream soup

updated

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Ingredients for 8 servings:

  • 2 carrots
  • 4 potatoes
  • ½ leek(s)
  • 4 liters of water
  • 1 vegetable stock cube
  • 1 bunch of parsley
  • 1 bunch of chives
  • 2 slice(s) wholemeal bread, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

even the little ones love them

Place a pot of water on the stove. Peel the potatoes and carrots and cut into small cubes. Slice the leek into strips. Add all ingredients except the herbs to the pot and simmer over medium heat for about 40 minutes. Then purée the soup with a hand blender and add the chopped herbs. If desired, you can also make croutons from whole-grain bread. Cut the bread into small cubes, place them on a baking sheet lined with parchment paper, and bake at 150°C (convection oven) for 10 minutes. Sprinkle the cooked croutons into the soup.

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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.

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