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🍲 Cremy Navette Green Soup

199 kcal · 30 min · 4 servings

Ingredients

• chervil
• pink peppercorns
• 200 g floury potatoes
• 1 onion
• 1 clove garlic
• 2 tbsp butter
• 1 tbsp flour
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 120 g navette leaves
• 100 ml whipping cream
• 1 tsp lemon juice
• 1 tsp lemon juice

Instructions

1. 1. Peel the parsley roots, celery, potatoes, onion, and garlic.
2. 2. Dice all the vegetables into small cubes.
3. 3. Heat a pot and add the butter.
4. 4. Add the cut vegetables to the pot.
5. 5. Sauté the vegetables briefly until they no longer brown.
6. 6. Stir the flour into the vegetables.
7. 7. Deglaze everything with the broth.
8. 8. Pour in some more vegetable broth.
9. 9. Season the soup with salt and pepper.
10. 10. Let the soup simmer gently for about 20 minutes.
11. 11. Rinse the navette leaves under running water.
12. 12. Shake the leaves dry.
13. 13. Cut the leaves into thin strips.
14. 14. Add the navette strips to the soup.
15. 15. Blend the soup until it is smooth.
16. 16. Pass the mixture through a fine sieve.
17. 17. Bring the soup back to a boil.
18. 18. Stir in the cream.
19. 19. Simmer the soup a bit longer if you want a thicker consistency.
20. 20. If the soup is too thick, add more broth.
21. 21. Season the soup with salt, lemon juice, and pepper.
22. 22. Fill the finished soup into small bowls.
23. 23. Garnish the soup with chervil.
24. 24. Sprinkle pink peppercorns on top.

Nutrition per serving

• kcal: 199
• Protein: 3 g · Fett/Fat: 14 g · Carbs: 14 g