John Myers
Contents
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Ingredients
- 1 Large pot (10 liters)
- 1 kg Potatoes
- 1 kg Carrots
- 1 kg Celery
- 250 g Root parsley
- 250 g Leek
- 250 g Onions
- 5 tbsp Peanut oil
- 3 L Hot water
- 6 tsp Instant beef bouillon
- 2 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Turmeric
- 100 g Cooking cream (½ pack)
- 3 tbsp Maggi wort
- 3 tbsp Sweet soy sauce
- 3 tbsp Light soy sauce
Soup deposit:
- 650 g Ham sausage
- 250 g Carrot blossoms
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Sugar
- 1 pinch Salt
- 1 pinch Pepper
Instructions
Soup:
- Peel, wash and roughly dice the potatoes. Peel, wash and roughly dice the carrots with the peeler. Peel, wash and roughly dice the celery. Peel the parsley with the peeler and chop it roughly. Clean and wash the leek and cut into rings. Peel and roughly dice the onions. Heat peanut oil in a large saucepan (10 liters) and fry the prepared vegetables (potatoes, carrots, celery, root parsley, leek and onions) vigorously in it. Deglaze / pour hot water and season with beef boullion (5 teaspoons), salt (2 teaspoons), pepper (½ teaspoon) and turmeric (½ teaspoon). Let everything cook for 25 minutes with the lid closed. Puree with a hand blender and season with cooking cream (100 g), Maggi seasoning (3 tbsp), sweet soy sauce (3 tbsp) and light soy sauce (3 tbsp).
Soup deposit:
- Peel off the meat sausage and cut into cubes. For the carrot blossoms, peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot slices (approx. 3-4 mm thick) with the knife. Boil the carrot blossom slices in salted water (1 teaspoon) for about 5 minutes, drain through a sieve and sauté / stir-fry in a saucepan with butter (1 teaspoon), sprinkle with sugar (1 teaspoon) and let caramelize. Season with salt (1 pinch) and pepper (1 pinch).
Serve:
- Add the soup filler (diced meat sausage and carrot blossoms), heat and serve.
Nutrition
Serving: 100gCalories: 110kcalCarbohydrates: 9.5gProtein: 1.4gFat: 7.3g
