Pureed Cabbage Soup
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
8
Description
Four types of cabbage: green cabbage, Brussels sprouts, cauliflower, and broccoli. A broth cube adds strength, while cream softens this entire blend.
Ingredients
- Cauliflower - 7.1 oz
- Broccoli - 7.1 oz
- Brussels Sprouts - 7.1 oz
- White Cabbage - 7.1 oz
- Carrot - 2 pieces
- Shallot - 2 pieces
- Celery salt - 2 stalks
- Leek - 1.8 oz
- Bouillon cube - 2 pieces
- Parsley - 1 piece
- 10% cream - 7 fl oz
- Quail Egg - 8 pieces
- Fresh basil leaves - to taste
- Sour Cream - to taste
- Salt - to taste
- Croutons - to taste
Step by Step guide
Step 1
Coarsely break or chop all the vegetables (except for the Brussels sprouts, which can be left whole) and place them in a pot. Sprinkle with crushed cubes and pour in enough water to just cover the vegetables. Bring to a boil and cook for another 20 minutes.
Step 2
Slightly cool the soup and blend it with an immersion blender. Thin the puree with cream to a consistency similar to sour cream or thinner, depending on your preference. Season with salt to taste and bring it back to a boil.
Step 3
Serve the soup with a spoonful of sour cream, finely chopped basil, croutons, and a boiled egg.
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