Summary

Ingredients

• 1 bunch soup greens (carrots, celery, leek)
• 20 g butter
• 750 ml vegetable stock
• 6 tablespoon whipped cream
• 1 bunch parsley, smooth
• 100 ml crème fraîche
• 1 chilli pepper (s)
• 1 clove garlic
• salt and pepper

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Instructions

1. Clean and wash the carrots, leek and celery. Cut the carrots and leek into slices, dice the celery, cut the chilli pepper lengthways, and remove the seeds and dividers (if you like it spicy, you can leave the seeds in - but be careful!), Peel off the clove of garlic and finely chop.
2. Melt the butter in a saucepan. Sear the vegetables, the chilli pepper and the garlic clove in it. Pour in the broth, cover and cook for approx. 20 minutes.
3. Puree the soup in a saucepan, stir in the cream and season with salt and pepper.
4. Chop the parsley and serve with the creme fraiche with the soup.