John Myers
Turnip Cress Soup
The perfect turnip cress soup recipe with a picture and simple step-by-step instructions.
- 2 Fresh swede – about 500 grams peeled
- 4 size Potatoes
- 1 pole Leek
- 2 Garlic cloves
- 1 small piece Dried chilli
- 1 liter Vegetable broth
- 2 Flower beds Fresh cress
- Salt
- Pepper
- 4 Viennese
- Croutons
- Peel the turnips and potatoes and cut into cubes, cut the cleaned, washed leek into rings.
- Cut the peeled garlic into small cubes and the piece of chili.
- Heat some oil in a saucepan and first sauté the garlic and chilli briefly.
- Now add the turnips, potatoes and leeks and fry everything over medium heat.
- Pour in the broth and cook with the lid closed for about 20 minutes until the turnips and potatoes are soft.
- Cut the cress with scissors and add to the soup — keep something for decoration — and cook briefly.
- Remove the soup from the heat and puree with the magic wand, season with salt and pepper.
- Cut the Viennese into slices and fry them with the croutons in a pan with some oil.
- Now put the soup on a plate, spread the wieners and the croutons over it and garnish with the rest of the cress.
- Enjoy it; 🙂
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