Savoy Cabbage Soup with Crème Fraîche

Clean and rinse the cabbage. Set aside 1-2 tender leaves for garnish. Chop the thick leaf veins and tender parts of the stalk in a blitz chopper. Cut the savoy cabbage leaves into coarse strips. Roughly dice the onions and sauté in butter until translucent.

In the meantime, brush the potatoes under running water and cut them into small cubes without peeling. Add the potatoes to the onions, sprinkle with the delicata and fry briefly, turning over. Add the stock cubes. Add half of the water and cook the potatoes for about 5 minutes. Add the cabbage and cook for about 12 minutes until the vegetables are soft. Now finely grind the whole thing with the blender in the saucepan. Pour in the remaining water. Let the soup get hot. Fold in the crème fraîche and the kitchen herbs and season the soup with the juice of one lemon, pepper and a pinch of nutmeg.

Cut the reserved cabbage into thin strips and sprinkle over the soup.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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