This cream soup is one of the favorites of the Italians and is often served in restaurants and school chairs. Cabbage is a wonderful vegetable with a soft and velvety taste, ideal for our soups in the fall and winter. You can combine cabbage with potatoes, carrots and add flavor to olive oil. Season with salt, black pepper, and why not with a little hot pepper. Here's a recipe that can inspire you to experiment.

Necessary products

3-4 yellow potatoes
1 carrots
1 / 4 cabbage
salt to taste
black pepper to taste
nutcracker
3 tablespoons of olive oil (extra virgin)

Preparation instructions

Peel and cut potatoes, cabbage and carrots. Put them in a saucepan and cook in plenty of water or homemade broth. After the heat is done, mix everything with a blender or blender with the density you like. I leave it a little rarer because children sometimes drink it impatiently. Add a pinch of pepper and nutmeg, salt to taste. Finally serve hot with a little olive oil, for me and some hot pepper. Enjoy your meal.
  • servings: 4
  • ready for: 25 minutes

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