Cream of turnip soup with meatballs

Name: Cream of turnip soup with meatballs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 Onions; 2 medium-sized carrots; 1 (approx. 1.5 kg) Turnip; 350 g Potatoes; 4 TABLESPOONS Oil; 1-2 TEASPOONS Sugar; 7-10 Tbsp salt, pepper; 200–250 g Whipped cream; 2 TABLESPOONS Vegetable broth; 750 g Pork sausage (seasoned); 5 Stem(s) Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

2 Onions
2 medium-sized carrots
1 (approx. 1.5 kg) Turnip
350 g Potatoes
4 TABLESPOONS Oil
1-2 TEASPOONS Sugar
7-10 Tbsp salt, pepper
200–250 g Whipped cream
2 TABLESPOONS Vegetable broth
750 g Pork sausage (seasoned)
5 Stem(s) Parsley

Directions

1
Peel and chop the onions. Peel and wash the vegetables. Cut carrots into slices, dice turnip and potatoes.
2
Heat 2 tablespoons of oil in a large pot. Briefly fry the onions, carrots, potatoes and rutabaga. Sprinkle with sugar. Season with salt and pepper. Add 2 l water and cream, bring to the boil and stir in broth.
3
Cover and cook for about 40 minutes.
4
Form small dumplings from the ground pork with moistened hands. Heat 2 tablespoons of oil in a large pan. Fry the dumplings in it in portions all around for 3-4 minutes at medium heat. Take them out.
5
Wash and finely chop the parsley. Soup of the.
6
Pull the hotplate and use a hand blender to make it short.
7
puree. Heat the dumplings in the soup. Season and sprinkle with parsley.