in Soup Recipes

Turnip soup

updated

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Ingredients for 8 servings:

  • 800 g swede(s)
  • 500 g carrot(s)
  • ¼ celery
  • ¼ stalk(s) leek
  • 1 onion(s)
  • 4 tsp oil
  • 1 ¾ liters vegetable broth, instant
  • some white wine
  • herbal salt
  • pepper
  • curry powder
  • coriander
  • 1 cup crème fraîche
  • e.g. salami or bacon
  • n. B. shallot(s)
  • 1 bunch parsley, chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

inexpensive and easy to prepare

Peel the turnip, carrots, celery, and onions. Rinse the leek. Dice everything. Heat the oil in a large pot. Sauté the vegetables for 5 minutes, stirring occasionally. Then add the vegetable stock and white wine, if desired. Cook the vegetables for about 25 minutes, then puree. Stir in the crème fraîche, then season and add the parsley. The soup can be refined with various garnishes, such as fried salami/bacon and shallots.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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