Summary

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

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Instructions

1. Clean, wash, peel and cut the vegetables into small slices or cubes - they don`t have to be too small.
2. 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.
3. 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.
4. Also ideal as an independent main course. Vegetables can of course vary. What is there and what tastes good.