John Myers
Vegetable Cream Soup with Wiener
The perfect vegetable cream soup with wiener recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes
- 2 tbsp Butter
- 1 bunch Soup vegetables
- 140 g Peas
- 1,5 liter Vegetable broth
- Salt and pepper
- 320 g Viennese
- 200 g Whipped cream
- Peel the potatoes and cut into small cubes. Soup vegetables: Peel the carrots into small cubes. Peel the celery into small cubes. Cut the leek into rings. Roughly chop the parsley.
- Sauté everything in a saucepan with the butter over medium heat for about 1 minute while stirring. Pour the vegetable stock, season well with salt and pepper, cover, bring to the boil and simmer for 15 minutes over medium heat. 5 minutes before the end of the cooking time add the peas.
- 4Take the vegetables out of the pot. Add the whipped cream to the other vegetables in the pot and puree everything very finely with the cutting stick. Season with salt and pepper. Cut the sausages into pieces and add to the soup. Cover and simmer over a mild heat without boiling to let.
- Spread the vegetable cream soup with the vegetables that have been set aside on plates. Serve sprinkled with the parsley.
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