Spring vegetable soup
Ready in: 0:40 h
Preparation time: 15 min.
Created on: 04.08.2016
Last changes: 15.02.2018
- Wash the parsley, celeriac leaves and lovage, then shake dry. Remove the stalks, then process the ingredients in the blender jug using the turbo button/5 seconds until finely chopped. If necessary, use the spatula to scrape the ingredients off the sides of the blender jug and back into the centre, then repeat the process. Transfer the chopped herbs to another container.
- Peel the carrots, parsley root, celeriac, kohlrabi and potatoes, then roughly chop. Thoroughly clean the white part of the leek, then cut into rough chunks. Process the vegetables in the blender for 6 seconds/speed setting 6 until finely chopped.
- Wash the cauliflower and divide into florets. Place the vegetable stock, peas and cauliflower in the blender jug, then cook all the ingredients using the reverse button/25 minutes/100 °C/speed setting 1. Add the chopped herbs, cream and butter after 20 minutes. Season the soup with salt and pepper, then cook for a further 5 minutes.
- Ladle the spring vegetable soup into soup bowls and serve hot.
Bon appétit with Monsieur Cuisine