Creamy turnip soup with Parma ham chips

Name: Creamy turnip soup with Parma ham chips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 600 g Turnips; 250 g Potatoes; 1 large carrot; 2 TABLESPOONS Oil; 1 TABLESPOON Sugar; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Disc/s Parma ham; 4 TABLESPOONS Fresh cream; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

The tart root vegetable is ideal to be crowned with spicy toppings

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
600 g Turnips
250 g Potatoes
1 large carrot
2 TABLESPOONS Oil
1 TABLESPOON Sugar
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Disc/s Parma ham
4 TABLESPOONS Fresh cream
baking paper

Directions

1
Peel the onions. Peel and wash turnip, potatoes and carrot. Dice everything roughly. Heat oil in a pot. Fry onions and prepared vegetables for about 5 minutes. Sprinkle with sugar and caramelize lightly. Pour on 1 l water. Bring to the boil, stir in broth and simmer covered for about 25 minutes. Then puree finely. Season soup with salt and pepper.
2
Pluck the ham into pieces and place them on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 5 minutes. Take out. Arrange soup with crème fraîche and ham chips.
3
Farmer's bread and caraway croutons: Roast 100 g farmer's bread in cubes in 2 tablespoons of hot butter until golden brown. Add 1 tsp. caraway and fry briefly. Take out and drain.
4
Carrot gremolata: Mix 200 g finely grated carrots, 50 g grated hard cheese (e.g. Comté), 2 tablespoons roasted sunflower seeds, grated rind of 1 organic lemon and 4-5 tablespoons olive oil.
5
Parsley-Orange-Mix: Wash 1 small bunch of parsley, dab dry very well and remove the leaves. Fry in 100 ml hot oil for about 10 seconds until crispy. Drain on kitchen paper. Then mix carefully with zests from 1⁄2 Bio-Orange.