John Myers
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Vegetable Cream Soup
The perfect vegetable cream soup recipe with a picture and simple step-by-step instructions.
for the soup
- 800 g Potatoes
- 1 pole Leek
- 4 small Carrots
- 1 size Onion red
- 100 g Celery bulb
- Rapeseed oil for frying
- 1,5 liter Vegetable broth
- 2 piece Bay leaves
- Pepper from the grinder
- Freshly grated nutmeg
- Salt
- Vegeta spice
- 250 g Philadelphia double cream setting
for the deposit
- 10 tablespoon Cubed vegetables from the soup
- 4 tablespoon Brunch -sweet thai chili
- 2 tablespoon Balsamic cream white
- 4 tablespoon Chives fresh
- 4 tablespoon Vegeta spice
snip
- Peel the potato and cut into small cubes – then cover with water so that they do not turn brown – then clean and also dice the celery and carrots – wash the leek and cut into coarse rings – peel the onion and cut into cubes
roast
- now roast the onion cubes in hot oil – roast all the vegetables vigorously one after the other – collect the finished roasted food in a large pot – before the potatoes are roasted, the potato water is also added to the roasted food through a sieve – finally the roasted vegetables are added filled with hot vegetable stock so far that it is well covered
Spice up
- Add bay leaves to the soup – season with salt, pepper, nutmeg and vegeta and let the soup simmer for about 10 minutes until the vegetables are soft (the cooking time depends on the size of the vegetable cubes …)
puree
- Before we puree the soup we first take out the bay leaves – use a perforated ladle to get some of the vegetable cubes (without liquid!) (We need that for the soup insert as a decoration) – now finely puree the soup with the blender – then that much add vegetable stock until the soup has the right consistency – add the Philadelphia cream cheese and puree vigorously again
Soup insert
- mix the diced vegetables with brunch sweeet chili – season with salt, pepper, white balsamic cream and vegeta – stir in the chives
serve and decorate
- Place a small serving ring in the middle of the plate – fill with the diced vegetables – fill in soup – remove the serving ring
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