Buy all ingredients right below the recipe
Ingredients
- 500 grams broccoli
- 200 grams carrots
- 300 grams floury potatoes
- 1 onion
- 200 grams frozen peas
- 1500 milliliters vegetable broth
- 20 grams unsalted butter
- 1/2 pot fresh chervil
- Salt
- Ground pepper
Preparation
- 1Wash and dry the broccoli and cut it into small florets. Peel the broccoli stem and cut it into small cubes. Wash and peel the carrots and potatoes. Slice the carrots and finely dice the potatoes and onions.
- 2If a meat insert is desired, squeeze the sausage meat out of the veal sausages and form them into small dumplings (approx. 20 pieces). Then brown the veal sausage dumplings all around and set them aside for now. Heat fat in a large pot to sauté the finely diced onions. Then add carrot slices, potato cubes, and frozen peas and pour broth over everything. Bring everything to a boil and cook for 12 to 15 minutes with the lid closed over medium heat.
- 3Add the veal sausage dumplings during the last 5 minutes of cooking time and let them cook along. Meanwhile, wash and dry the chervil and pluck the leaves. Finally, season the vegetable soup with salt and pepper and serve with sprinkled chervil.
Tip
You can also use your favorite vegetables instead of the recipe ingredients. Ideally, you should use vegetables that are in season at this time.
