Cabbage Root Soup with Cheese Toast

Ingredients

• 600 g cabbageroot (2 cabbageroots) with greens
• 400 g waxy potatoes (4 waxy potatoes)
• 1 onion
• 1 tbsp Rapeseed Oil
• 1 tbsp flour (Type 1050)
• 1 l classic vegetable broth
• 2 Bay leaves
• 30 g walnut kernels (3 tbsp)
• 100 g hard cheese (Emmental or Gruyère)
• 80 ml heavy cream (30% fat)
• Salt
• Pepper
• nutmeg
• 120 g whole grain toast (4 slices)

Instructions

1. 1.

   Wash the cabbageroot knolls with their greens. Trim off the greens, shake dry and set aside. Peel the cabbageroots and cut into pieces.

2. 2.

   Wash the potatoes, peel them as well, and cut into pieces. Peel the onion and dice finely.

3. 3.

   Heat the oil in a pot, sauté the onion until translucent, then sprinkle flour over it.

4. 4.

   Add the cabbageroot and potato pieces, stir briefly to coat, then pour in vegetable broth, add bay leaves, and bring everything to a boil.

5. 5.

   Finely chop the cabbageroot greens and add them to the pot. Reduce heat and simmer covered on medium for about 20 minutes.

6. 6.

   Meanwhile grate the cheese finely and chop the walnuts with a large knife.

7. 7.

   Whisk the cream in a tall container until stiff peaks form using a hand mixer.

8. 8.

   Remove bay leaves from the soup. Puree the soup with an immersion blender until smooth. Season with salt, pepper, and freshly grated nutmeg.

9. 9.

   Fold the whipped cream into the soup. Toast the bread slices, cut them diagonally, and sprinkle with grated cheese.

10. 10.

    Arrange the toasted slices on four deep plates or bowls, pour the hot soup over them, top with walnuts, and serve immediately.