- 1 bunch of soup greens (approx. 800 g)
- 2 onions
- 2 bay leaves
- 6 black peppercorns
- 500 g pea pods (alternatively
- 200 g frozen peas)
- 1 small broccoli (approx. 300 g)
- 300 g savoy cabbage
- 1 zucchini (approx. 150 g)
- 4 stalks of marjoram
- ¼ bunch of chives
- 200 g sour cream
Estimated preparation time: 30 minutes
For the vegetable stock, clean and dice the soup greens. Divide the onions in half. Put all ingredients and spices in a pot, fill with 1.2 liters of water and bring to the boil. Then cover and cook over a gentle heat for 30 minutes.
For the soup, remove the peas from the pods, halve the savoy cabbage and cut out the stalks in a wedge shape. Then cut the savoy cabbage into fine strips and the zucchini into five millimeter thick slices. Cut the broccoli into small florets. Now pick off the marjoram leaves and chop them finely, and cut the chives into fine rolls. Mix the herbs with the sour cream until smooth and season with salt and pepper.
Now pour the vegetable stock through a fine sieve and bring to the boil. Add the peas and cook for four minutes, then add the remaining vegetables and cook for another four to five minutes. Season with salt and pepper and serve with herb sour cream.