RecipesVegetable cream
We thoroughly wash and clean the vegetables. We remove the kernels from the corn, which we can also cook and then peel, or we use canned kernels. We save…
Ingredients (what you need)
1.5 l of vegetable broth or just water
2 thin leeks with as long white parts as possible
1 kohlrabi
16 pieces of Brussels sprouts
6 smaller florets of cauliflower
2 ears of corn or canned corn kernels (about a cup of kernels)
a pinch of thyme
1 clove of garlic
a pinch of grated nutmeg
salt
pepper
1 teaspoon of vegetable seasoning
250 ml of milk
about 2 tablespoons of all-purpose flour
fat for sautéing the vegetables
Recipe steps
Thoroughly clean and wash the vegetables. Remove the kernels from the corn, which can also be done by boiling and then peeling, or you can use already sterilized kernels. Set aside about a third of each type of vegetable for later canning into the soup – I set aside the green part and one white part of the leek, five Brussels sprouts, a quarter of the kohlrabi, and the corn.
Chop the remaining vegetables into pieces and sauté them in melted fat for about 4 minutes. Then pour in water or broth, add a pinch of thyme, nutmeg, pepper, and salt, and cook for about 15 minutes.
Meanwhile, heat the fat in a pan and briefly sauté the remaining whole vegetables, including the corn. Sprinkle the vegetables with grilling seasoning (cut the kohlrabi and leek into pieces of the same size) and sauté for about 3 minutes.
Pour the milk mixed with flour into the soup and blend everything thoroughly. Then add the sautéed vegetables and, stirring constantly, cook for another 15 minutes. If necessary, you can dilute the soup with milk or thicken it with flour. Finally, season with garlic and, for example, vegetable broth with herbs.
Additional information about the recipe Vegetable cream
Vegetable cream is a delicious and nutritious soup that is ideal for all vegetable lovers. It is usually made from various types of vegetables, such as carrots, broccoli, potatoes, and onions, which are cooked until soft and then blended into a smooth cream. This soup is rich in vitamins and minerals, making it not only tasty but also a healthy choice. You can serve it warm, garnished with fresh herbs or a splash of cream for extra creaminess. Vegetable cream is a great choice for vegetarians and for those who want to eat healthily.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
