Turnip soup with fried turnip cubes and lemon-parsley pesto

Ingredients for 4 servings:

• 600 ml chicken broth
• 1 turnip(s)
• 1 shallot(s)
• some butter
• Salt
• pepper
• Pesto:
• 1 lemon(s), zest
• 1 bunch parsley, flat
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the swede. Roughly dice most of the turnip, then dice the rest very finely. Fry the finely diced turnips over moderate heat in a little butter and set aside. Peel and dice the shallot, then sauté in butter. Add the coarsely diced turnips and sauté briefly, then add the chicken stock. Bring to a boil and cook. Puree the turnips, adding a little more chicken stock if desired, and season with salt and pepper. For the pesto, puree the parsley with the oil, add the lemon zest, and season to taste. To serve, ladle the soup into bowls, top with the turnip cubes and a dollop of pesto. Sprinkle with the zest.