Turnip soup with coriander

Ingredients for 4 servings:

• 750 g swede(s)
• 2 potatoes, floury
• 4 slice(s) of bacon, South Tyrolean or lean smoked bacon
• 1 liter vegetable broth
• 1 chili pepper(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. 2 cm
• 30 g butter
• ½ bunch coriander leaves
• 250 g whipped cream
• 1 tbsp curry powder
• 1 tsp turmeric
• ½ lime(s), juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the turnips and potatoes. Deseed and finely chop the chili pepper. Peel and finely chop the garlic and ginger. Heat the butter in a pan, fry the bacon until crispy, remove and set aside. Sweat the chili, garlic, ginger, diced potatoes and turnip in the hot fat, sprinkle with turmeric and curry powder and fry everything briefly. Deglaze with the stock and simmer for about 15 minutes. Meanwhile, wash the coriander, shake dry and pluck the leaves from the stalks. Set a few aside for garnish, add the others to the soup and then puree the soup finely. Whip the cream until semi-stiff and stir into the soup. Season to taste with lime juice, salt, pepper and curry powder. Ladle the soup into bowls or deep plates, garnish with the bacon and coriander leaves. Sprinkle with coarse pepper and serve.