Hüttensuppe (Fribourg vegetable soup)

Hüttensuppe (Fribourg vegetable soup)

30 min. Active
30 min. Total
393 kcal per person
vegetarian
Nutritional value / person: Fat: 24 g, Carbohydrate: 35 g, Protein: 8 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Cooking spoon
  • Measuring cup
  • Pan
  • Paring knife
  • Peeler
  • Timer
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

1 shallot
100 g carrots
150 g leek
200 g waxy potatoes

Soup

1 tbsp olive oil
1 ⅕ litre vegetable bouillon
100 g medium-fine macaroni
2 dl full cream
½ bunch parsley
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How it's done

The kids can help at the marked areas .

Vegetables

1 shallot
100 g carrots
150 g leek
200 g waxy potatoes

Peel and finely chop the shallot. Peel the carrots, cut into thin slices, cut the leek into thin rings. Dice the potatoes.

Soup

1 tbsp olive oil
1 ⅕ litre vegetable bouillon

Heat the oil in a pan. Add the shallot, carrots, leek and potato, sauté for approx. 5 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins.

100 g medium-fine macaroni
2 dl full cream
½ bunch parsley

Add the pasta, simmer for approx. 10 mins., pour in the cream, heat through, plate up. Garnish with finely chopped parsley.

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