Summary

Ingredients

• 250 g potato (s)
• 750 g savoy cabbae
• 60 g butter
• 1 tablespoon curry, mild
• 1 teaspoon curry, hot
• 1 liter vegetable stock
• liter ⅛ cream
• salt

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Instructions

1. 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.