Cabbage Soup with Croutons

Ingredients

• 700 g rutabaga
• 2 onions
• 1 Garlic clove
• 2 tbsp plant oil
• 1 l vegetable broth
• Salt
• black pepper (freshly ground)
• nutmeg
• 100 ml heavy cream (at least 30% fat content)
• 2 slices white bread
• 30 g Butter
• 1 Garlic clove
• 0.5 tsp thyme
• 0.5 tsp freshly chopped parsley

Instructions

1. 1.

   Peel the rutabaga, onion and garlic and cut into small cubes. In a pot heat the oil and sauté the onions with the garlic until translucent. Add the rutabaga cubes, cook briefly, then pour in the broth. Simmer over medium heat for 20‑25 minutes, puree with an immersion blender, season with salt, pepper and nutmeg, and adjust seasoning. Stir in the cream.

2. 2.

   Remove the crust from the bread, cut into 1 cm cubes and toast them in a pan with melted butter, turning occasionally until golden brown. Add the garlic, press it in, and mix in the herbs. Toss well. Ladle the soup into preheated bowls and serve garnished with the herb croutons.