You may also like
Categories:
butter savoy cabbage onion potatoes vegetable bouillon powder cumin Bread Parmesan cheese whipping cream red chili pepper parsley
Viewed: 12 - Published at: 2 years agoIngredients
- 3 tbsp butter
- 1/2 None Savoy cabbage, trmmed and diced
- 1 None onion, diced
- 1/2 lb potatoes, peeled and diced
- 1 tbsp vegetable bouillon powder
- 1/2 tsp cumin
- 2 slices bread, cut into cubes
- 2 oz Parmesan cheese, grated
- 1/2 cup whipping cream
- 1 None red chili pepper, sliced
- 6 tbsp chopped fresh parsley
Method
- To make the soup, heat 1 tbsp butter in a large saucepan, add the cabbage and onions and saute for 4-5 mins. Add the potatoes and 4 1/4 cups water then season and stir in the vegetable stock and cumin. Bring to a boil and simmer for 15 mins.
- Meanwhile, to make the croutons, heat 2 tbsp butter in a frying pan, add the bread and fry for 4-5 mins, turning, until crisp.
- Puree the soup with an immersion blender. Mix in the Parmesan, cream and chili pepper. Divide the soup between 4 bowls and sprinkle with parsley and croutons to serve.
