Soups
Rahmsuppe (cream soup)
A smooth soup thickened with a blond roux and enriched with crème fraîche, with a delicate, mild taste. Served as a starter or with bread, like a simple homestyle velouté.
Ingredients
Ingredients
Roux
Spices & seasoning
Optional extras
On the side
Nutrition facts
414 kcal per serving
- Protein
- 5.8 g
- Carbohydrates
- 20.6 g
- of which sugars
- 5.7 g
- Fat
- 33.3 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Finely chop the onion, carrot and white part of the leek.
- Melt 40 g of butter and sweat the vegetables for 8 minutes over low heat.
- Sprinkle in the flour and stir for 2 minutes to make a blond roux without coloring it.
- Gradually whisk in the stock, then simmer for 15 minutes.
- Blend the soup until smooth.
- Off the heat, stir in the crème fraîche and season with salt, white pepper and nutmeg.
- Serve hot, sprinkled with parsley.
Variations and tips
Mushroom version. Sauté 150 g of sliced button mushrooms with the vegetables for a richer soup.
More ideas
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Liechtenstein
Liechtenstein
Liechtenstein
Liechtenstein
Liechtenstein
Liechtenstein
Liechtenstein
Liechtenstein
Original Ecomely recipe.