for 4 person

2 tbsp	butter
1	leek (approx.150 g), diced
1	celeriac (approx. 250 g), diced
2	carrots (approx. 150 g), diced
1 ½ litre	vegetable bouillon
2	bay leaves
200 g	pasta (e.g. emmer fusilli)
	salt and pepper to taste
1	savoy cabbage (approx. 200 g), cut into strips
110 g	rolls of shaved Sbrinz cheese
2 tbsp	parsley, finely chopped

How it's done

Heat the butter, sauté the leek, celeriac and carrots for approx. 3 mins., pour in the stock, add the bay leaves, bring to the boil, reduce the heat, cover and simmer the soup for approx. 2 mins. Add the pasta and continue to simmer for approx. 7 mins. Add the cabbage, cook for a further 3 mins., season. Serve the Buuretopf in warmed soup bowls. Top with the shaved Sbrinz and parsley.

Show complete recipe