American Pepper Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 bell pepper (s), green
- 1 leek (leek)
- 1 stick (s) celery
- 1 onion (s) (vegetable onion)
- 200 g ham, cooked
- 100 g spaetzle, cooked
- 1 liter beef broth
- 50 g butter
- 2 tablespoon pepper - grains, green
- 2 tablespoon parsley, chopped
- 1 pinch nutmeg, grated
- salt
Print Recipe
Pin Recipe Instructions
- Peel off the vegetable onion. Clean the celery, remove the hard threads. Clean the leek. Halve and core the peppers and remove the white partitions.
- Wash the vegetables and cut into fine strips.
- Melt the butter in a saucepan. Lightly brown the vegetables in it, deglaze with beef stock. Reduce the heat and simmer gently over a low heat for about 15 minutes.
- Cut the cooked ham into strips and add to the soup together with the spaetzle shortly before the end of the cooking time.
- Season the soup with peppercorns, parsley, salt and nutmeg and serve.
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