Description
Cremige, goldgelbe Suppe mit zartem Lauch, süßen Karotten und knackigen Erbsen; fein-würziger Duft von Thymian, seidige Textur dank Butter und Milch, harmonisch abgerundet durch aromatische Brühe.
Ingredients
Scale
- 5 small leeks
- 5 medium onions
- 5 carrots
- 40 g butter
- 1 liter broth
- 1/2 liter milk
- 1 sprig thyme
- 1 cup peas
- 125 ml cream
- Salt and pepper
- 1/2 bunch chives
- 1/2 bunch parsley
- Some grated cheese
Instructions
- Begin by preparing the vegetables. Carefully wash the leeks, peel the carrots and onions, and trim off any roots or tough parts. Slice the leeks, carrots, and onions into even, thin rounds to ensure they cook evenly.
- Place a large soup pot over medium heat and add the butter. Once the butter has melted and is sizzling gently, add the sliced leeks, carrots, and onions to the pot. Stir frequently and sauté the vegetables for about 5-7 minutes, until they begin to soften and the onions turn translucent, but do not allow them to brown.
- Once the vegetables have softened, pour in the broth and milk, making sure to stir well to combine. Add the sprig of thyme for flavor. Increase the heat and bring the mixture to a gentle boil, then reduce the heat to low and let the soup simmer uncovered for about 20 minutes. During this time, the vegetables should become tender and the flavors will meld together.
- After 20 minutes of simmering, add the peas and pour in the cream. Stir the soup well to distribute the ingredients evenly. Allow the soup to continue simmering gently for another 10-15 minutes, stirring occasionally, until the peas are cooked through and the soup has taken on a creamy consistency.
- While the soup is finishing, finely chop the chives and parsley. Taste the soup and season it generously with salt and freshly ground black pepper, adjusting to your preference. Remove the sprig of thyme and discard it. Stir in the chopped chives and parsley, reserving a small amount for garnish if desired.
- Ladle the hot garden soup into individual bowls. Sprinkle each serving generously with grated cheese, allowing the heat of the soup to melt the cheese slightly. Garnish with the reserved fresh herbs and serve immediately, accompanied by crusty bread if desired.
Notes
This soup can be easily adapted with other seasonal vegetables from your garden or market. For a vegetarian version, use vegetable broth. The soup tastes even better the next day as the flavors continue to develop. Serve with a slice of rustic bread for a hearty meal.
- Prep Time: 10
- Cook Time: 20
- Category: Suppenrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 250-350
- Sugar: 4-8g
- Sodium: 800-1200mg
- Fat: 13-20g
- Saturated Fat: 5-8g
- Carbohydrates: 30-40g
- Fiber: 3-6g
- Protein: 10-15g
- Cholesterol: 30-60mg
