Savory Soup with Curry Cream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Peel, wash and dice the potatoes. Clean and wash the savoy cabbage, cut into 6 pieces, remove the stalk. Set aside about 1/3 of the cabbage, coarsely chop the rest. Melt about 40 g butter, sauté potatoes and chopped savoy cabbage in it. Dust with curry and sweat over a mild heat. Top up with broth, bring to a boil. Cover and cook over a mild heat for 25 minutes. Puree the soup with the hand blender and stir in the cream, season with salt. Cut the remaining savoy cabbage into fine strips, sauté in the rest of the butter, add 2-3 tablespoons of water, lightly salt and cook covered for 5 minutes. Add to soup just before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.