German Cream of Vegetable Soup
Warm, velvety, and brimming with hearty flavors, this German Cream of Vegetable Soup is a comforting classic that's perfect for any season. Made with a medley of fresh vegetables like potatoes, carrots, leeks, and celery, this creamy soup is gently seasoned with nutmeg, salt, and black pepper, creating a well-balanced, flavorful dish. A touch of heavy cream gives it a rich, luxurious texture, while a sprinkle of fresh parsley adds the perfect finishing touch. Ideal for a cozy dinner, this simple yet satisfying recipe is ready in under an hour and makes the perfect appetizer or light main course. Whether you're looking for a nourishing bowl of comfort or a taste of traditional German cuisine, this creamy vegetable soup will delight your taste buds and warm your soul.
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Recipe Information
Ingredients
- 3 medium potatoes
- 2 medium carrots
- 1 large leek
- 2 celery stalks
- 1 medium onion
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 5 cups vegetable stock
- 1 cup heavy cream
- 0.25 teaspoons nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley
Instructions
Peel the potatoes, carrots, and onion. Wash and trim the leek and celery. Chop all the vegetables into small, uniform pieces for even cooking.
In a large pot, melt the butter over medium heat. Add the onion and sauté for 2-3 minutes until translucent.
Add the chopped carrots, leek, celery, and potatoes to the pot. Stir well and cook for 5 minutes to slightly soften the vegetables.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the vegetable stock, stirring constantly to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes or until the vegetables are tender.
Using an immersion blender or a regular blender (in batches), puree the soup until smooth. Be careful when blending hot liquids.
Return the soup to the pot if necessary and stir in the heavy cream. Add the nutmeg, salt, and black pepper, adjusting seasoning to taste.
Simmer the soup for an additional 5 minutes, stirring occasionally. Do not let it boil after adding the cream.
Ladle the soup into bowls and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
2416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 5861 mg | 255% | |
| Total Carbohydrate | 260.1 g | 95% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 44.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 464 mg | 36% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6505 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
