Winter Root Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 4 carrot (s)
- 100 g celery
- 1 leek
- 2 tablespoon butter
- 1 liter water
- 2 tablespoon vegetable stock, instant
- 1 pinch (s) black pepper from the mill
- 0.5 teaspoon ½ ginger powder
- 4 teaspoons crème fraîche
- 1 teaspoon, heaped chives, fresher
Print Recipe
Pin Recipe Instructions
- Peel the onion and cut into cubes. Wash, peel and slice the carrots and celery (it is best to quarter the celery beforehand). Wash the leek and cut into rings.
- Let the butter get hot in a saucepan and sauté the vegetables in it. Add 1/4 liter of water and bring to the boil. Dissolve the vegetable stock in it and cook for approx. 20 minutes.
- Take out some vegetables with a slotted ladle and set aside. Puree the rest of the vegetables.
- Add the rest of the water and cook for approx. 5 minutes.
- Season with pepper and ginger powder and season to taste. Then add the vegetables that have been set aside.
- Arrange the soup in plates and garnish with the crème fraîche and chives.
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