Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 2 onions)
- 2 carrot (s), approx. 150 g
- 4 tablespoon oil
- 2 teaspoons sugar
- 2 g can (s) tomato (s), peeled, 850 each
- 400 ml vegetable stock
- 200 g cooked ham
- 2 tablespoon parsley, chopped
- 300 ml cream
- 150 g bakin peas
Print Recipe
Pin Recipe Instructions
- Finely dice the onions and coarsely grate the carrots. Then heat the oil in a saucepan. Sweat the onion cubes and the grated carrots in it. Add the sugar and let it sauté briefly.
- Add the peeled tomatoes and stock to the vegetables. Salt and pepper everything. Cover the soup and bring to the boil and simmer over low heat for 15 minutes.
- Meanwhile, dice the cooked ham. After the cooking time, puree the soup and add the whipped cream. Bring the soup to the boil again and then season to taste.
- Pour the soup into bowls and sprinkle with ham, parsley and baked peas.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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