Cream Of Vegetable Soup with Sherry
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 50 g butter
- 1 liter vegetable broth
- 2 cups cream
- 5 carrot (s)
- 1 kohlrabi
- 1 leek
- 1 small celeriac, or /2 large
- 5 potato (s)
- salt and pepper
- nutmeg
- 6 tablespoon sherry, medium
- 2 egg (s), including the yolk
- 1 cup crème fraîche
- Parsley, smooth, finely chopped
Print Recipe
Pin Recipe Instructions
- Clean, wash, peel and cut the vegetables into small slices or cubes - they don`t have to be too small.
- Cut the onion into small cubes and sauté in butter in a large saucepan. Add the broth and cream, bring to a boil. Then add all the vegetables (the order does not matter) and cook for approx. 20 minutes. Take the pot off the hob and puree with a hand blender. Season with salt, pepper and nutmeg.
- Beat the egg yolks with sherry and add to the soup. Stir vigorously and add parsley. Put the soup in a plate, put a dollop of creme fraìche in the middle, pour some nutmeg (possibly parsley) over it.
- Also ideal as an independent main course. Vegetables can of course vary. What is there and what tastes good.
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