Cream soup from the Giersch (Geißfuß)
Ingredients for cream soup from the Giersch (goatfoot):
- 400 g of Giersch (Geissfuß)
- 3 carrots
- 1/4 celeriac or 5 celery stalks
- 3 medium to large potatoes
- 2 onions
- 2 toes of garlic
- Knorr Bouillon pure vegetables 2 portions
- salt
- pepper
- nutmeg
- daisy
- whipped cream
Preparation:
- Thoroughly wash and finely chop Giersch. Peel carrots, potatoes and celery, garlic and onions and cut into cubes.
- Pour 1.5 l of water into the pot and place with the yolk and vegetables and bring to a boil. Add the 2 portions of Knorr Boullion to the soup and simmer for 20 to 25 minutes.
- Then mix the soup thoroughly with the blender and season to taste with salt, pepper and nutmeg.
- To serve on the soup, add a blob of whipped cream or spray cream and garnish with daisies.
