Summary

Ingredients

• 350 g potato (s)
• 300 g pointed cabbae, (without stalk)
• 2 shallot (s)
• 1 carrot (s)
• 2 tablespoons oil
• 1 liter vegetable stock
• 100 ml cream
• salt and pepper
• nutmeg
• marjoram
• possibly bacon

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Instructions

1. Cut the cleaned pointed cabbage into strips, peel and dice the potatoes and carrots. Peel the shallots and cut into fine cubes.
2. Sauté the vegetables and onions in hot oil, then pour in the broth and simmer gently for about 20 minutes. Puree the soup and season with the spices. Whip the cream until half-firm and stir into the soup.
3. If you like, you can also crumble crispy fried bacon and sprinkle it over the soup before serving.