Cream of turnip soup

Ingredients for 8 servings:

• 60 g butter
• 2 small onions
• 700 g swede(s)
• 50 g flour
• 1 liter vegetable broth
• 1 liter of milk 3.5%
• 2 cups of cream (200ml each)
• Salt
• pepper
• Fondor
• Croutons, chopped herbs, roasted pumpkin seeds or similar as garnish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Simple basic recipe – also possible with any other vegetable

Dice the two onions and sauté them in the pan with the butter for a few minutes. Peel the turnips, dice them, and add them to the pan with the onions. Continue sautéing for about 5 minutes. Add the flour to the pan and sauté for two minutes, then deglaze with the vegetable stock and milk. Season with salt, pepper, and Fondor and simmer for about 20-30 minutes. Then puree the soup with a hand blender, add cream, and season again to taste. You can add any toppings you like. I like to make croutons—simply melt butter in a pan, add a little salt, and fry some diced bread in it—and garnish the soup with parsley. Small cubes of bacon, roasted pumpkin seeds, or mushrooms also taste fantastic. This recipe can be used as a base for many other vegetables. We also particularly like cream of carrot soup. This soup is ideal for the dark autumn and winter months.