Hardly anything warms more in winter than a nice warm soup. This one consists of seasonal ingredients and impresses with its inaly, among other things. And it goes fast, too :) It only takes 30 to 40 minutes until the soup is on the table. The potato cubes for the inlay are cooked in the Varoma while the soup is boiling and therefore need only a few minutes to get a nice color when frying and to become slightly crispy.
Ingredients
Soup:
- 400g Savory cabbage
- 1 onion
- 40ml sunflower oil
- approx 400g potatoes
- 700ml vegetable (if you prefer thin soups, it should be 1l)
- 150g crème fraîche
- 300ml cream
- herbal salt
- cumin
- nutmeg
Interlude:
- 350g potatoes
- 75g streaky bacon, in strips or cubes
- 1 onion, diced
- herbal salt
- pepper
Preparation
1. Cut the savory cabbage and onion (peeled) into coarse pieces, place in the mixing bowl and chop at level 6 for 10 seconds. Then add oil and fry at 120°C for 5 minutes at level 2.
2. Peel the 400g potatoes and put them in medium sized pieces into the mixing bowl. Then chop for 3 to 5 seconds at level 6. Add the vegetables stock and cover with the lid. Put the Varoma on the lid, including the flat insert. Peel the potatoes for the filling, cut them into cubes of 8 to 10 mm edge length and distribute them in the flat cooking tray. We have put in our practical ThermiGar cooking paper for the Varoma. Put the lid on it and cook for 20 minutes on the Varoma step (and step 2).
3. When the potatoes are cooked at the top of the Varoma after 20 minutes, heat a pan and let out the bacon. Quickly add the onions and the pre-cooked potatoes and fry until browned. Season with salt pepper.
4. Then add the cream and cream fraiche to the mixing bowl and puree the soup as finely as desired (Ifirst mixed it for 15 seconds at level 7 and then for another 15 seconds at level 10), seasoning with salt, cumin and nutmeg.
Now just arrange the soup together with the inlay and enjoy.
Enjoy your meal!
Your Wundermix team
