Summary

Ingredients

• 9 small potatoes
• 1 bunch carrot (s)
• 3 medium onion (s) or spring onions
• 1 small zucchini
• 1 leek
• 0.5 ½ bunch parsley
• 1 cup cream
• 3 tablespoon crème fraîche
• 3 cubes soup spice, possibly also soup powder
• 3 tablespoon. Herbs, mixed (oregano, marjoram, etc.)
• a bit salt
• water
• 1 tablespoon sugar, brown if necessary

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Instructions

1. Peel the potatoes, carrots and onions. Wash the zucchini, leek and parsley. Cut the potatoes and zucchini into about 1/2 cm. Cut large slices (cut the potatoes in half if necessary). Cut the carrots, leek and onions into thin slices. Chop the parsley with the chopping knife.
2. Then put all the vegetables in a stock pot with boiling water and let simmer gently. When the vegetables are firm to the bite, pour off about 1/2 liter of water and add the soup spices with the parsley (see also note). Bring to the boil again briefly and then remove the pot from the stove. Now slowly fold in the cup of cream and the crème fraîche with the whisk. If necessary, brown sugar can now be stirred in. .
3. On the plate, a little icing on the cake with a sprig of parsley or grated carrots also looks very decorative.
4. Note: If you like it pureed, pour the stock into a collecting cup and chop the vegetables with a hand blender in the pot, depending on your taste.
5. Important: Then only fill back a liter of stock. Then proceed as described above.