John Myers
Wruk Soup with Crackers
The perfect wruk soup with crackers recipe with a picture and simple step-by-step instructions.
- 600 g Turnip
- 100 g Butter
- 250 ml Veal stock
- 2 tbsp Walnut oil
- 350 ml Cream
- 1 pinch Salt and pepper
- 1 pinch Cinammon
- 1 tbsp Butter
- 1 shot Balsamic vinegar
- 1 Pc. Crazy
- Peel 1,600 g turnips and cut into large cubes. Then leave out 100 g butter and sauté the diced vegetables in it. Pour 250 ml of veal stock and add 2 tablespoons of walnut oil. Cook for about 15 minutes until soft and then puree.
- Fill up with 350 ml cream, heat again until just before the boiling point and finally pass through a sieve. Season to taste with salt, pepper and a pinch of cinnamon.
- Halve a Tollatsch in the middle and cut the halves into thin leaves. Leave 1 tbsp butter in a pan and fry the blood cake (alternatively black pudding slices) until crispy on both sides. Place a few pieces in the filled soup and garnish with a few drops of balsamic vinegar.
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