Vegetable Ragout with Young Potatoes

Ingredients

• 400 g small early potatoes
• 1 small can of baby corn
• 150 g peas (frozen)
• 3 medium carrots
• 0.5 bunch spring onions
• 1 l vegetable broth
• 1 EL Butter
• 1 EL flour
• 4 EL crème fraîche
• 1 EL lemon juice
• nutmeg
• Salt
• Pepper (freshly ground)
• endive leaf

Instructions

1. 1.

   Wash, brush and cook the potatoes in salted water for about 25 minutes. Drain the corn. Peel the carrots and cut into sticks. Wash, trim and slice the spring onions diagonally. Rinse the endive, shake dry and cut into fine strips.

2. 2.

   Bring the vegetable broth to a boil and simmer the carrots for about 5 minutes, then add the spring onions and frozen peas and cook for another 3 minutes. Strain the vegetables, reserving the broth, and shock them in cold water before draining.

3. 3.

   Melt butter in a pot and sauté flour until lightly browned. Gradually whisk in the hot broth, bring to a boil, then simmer gently for about 15 minutes. Stir in crème fraîche and season with salt, pepper, lemon juice and nutmeg, tasting as you go.

4. 4.

   Add all vegetables to the soup, warm through, transfer to a bowl and garnish with endive strips before serving.