Creamy soup made from whole cabbage with an egg

Buttery and tender kohlrabi transforms into a light, silky creaminess in the soup. You do not need to cut it, on the contrary, it will be served in soups or used as the basis for pesto or pasta sauce.

preparation process

1. Peel and finely chop the onion. Clean the cabbage and cut it into roughly cubes. Clean the carrot and cut it into slices.

2. Heat the butter in a saucepan, add the onion and fry for 2 minutes, stirring occasionally. Add the cabbage and carrots and sauté over medium heat for another 10 minutes. Salt it.

3. Pour the broth or water over the vegetables, add the chopped chives, add salt as needed and cook until soft. Blend until smooth using the stick of a blender, soften with cream, and season with pepper and lemon juice.

4. Sprinkle the soup with chopped dill or chives and serve with a hard-boiled egg.

The first type: The soup will be soft, velvety, if you cook two potatoes with cabbage. The starch it contains thickens and softens.

Try other recipes with tender cabbage