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🍽️ Creamy vegetable soup with partridge breast, grapes and croutons

428 kcal · 30 min · 4 servings

Ingredients

• 2 slices whole wheat toast
• 1 tsp butter
• 250 g cauliflower
• 200 g floury potatoes
• 1 small white onion
• 1 tbsp vegetable oil
• 500 ml vegetable broth
• 200 ml whipping cream
• salt
• white pepper
• nutmeg
• lemon juice
• 200 g smoked partridge breasts (skinless)
• 100 g wine grapes
• 2 tbsp balsamic cream

Instructions

1. 1. Cut the bread into small cubes.
2. 2. Heat butter in a pan.
3. 3. Fry the bread cubes until golden brown.
4. 4. Remove the toasted cubes from the pan.
5. 5. Set the croutons aside.
6. 6. Divide the cauliflower into small florets.
7. 7. Wash the cauliflower florets.
8. 8. Let the vegetables drain.
9. 9. Peel the potatoes.
10. 10. Cut the potatoes into cubes.
11. 11. Peel the onion.
12. 12. Chop the onion finely.
13. 13. Heat oil in a pot.
14. 14. Sauté the onions in the hot oil.
15. 15. Add the cauliflower to the pot.
16. 16. Add the potatoes to the pot.
17. 17. Sauté the vegetables briefly.
18. 18. Pour the broth into the pot.
19. 19. Cook the soup for about 20 minutes.
20. 20. Let the vegetables cook until soft.
21. 21. Puree the soup finely.
22. 22. Stir the cream into the soup.
23. 23. Season the soup with salt.
24. 24. Season the soup with white pepper.
25. 25. Season the soup with nutmeg.
26. 26. Add lemon juice to the soup.
27. 27. Add more broth if necessary.
28. 28. Cut the partridge breast into bite-sized pieces.
29. 29. Heat a non-stick pan.
30. 30. Fry the meat briefly.
31. 31. Do not use additional fat.
32. 32. Wash the grapes.
33. 33. Dry the grapes.
34. 34. Add the grapes to the pan.
35. 35. Shake the pan.
36. 36. Mix the grapes with the meat.
37. 37. Mix the grapes and meat with the croutons.
38. 38. Place the mixture on the soup.
39. 39. Drizzle the soup with balsamic cream.
40. 40. Serve the soup.
41. 41. Add ground pepper.

Nutrition per serving

• kcal: 428
• Protein: 24 g · Fett/Fat: 25 g · Carbs: 26 g