Mairübchen paprika soup

Name: Mairübchen paprika soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Mairübchen; 2 Onions; 2 Garlic cloves; 1 (approx. 250 g) yellow pepper; 1 l Vegetable broth; 150 g Potatoes; 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 3 discs (25 g each) Toast; 75 g Goat cheese; 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Mairübchen
2 Onions
2 Garlic cloves
1 (approx. 250 g) yellow pepper
1 l Vegetable broth
150 g Potatoes
7-10 Tbsp Salt
4 TABLESPOONS Oil
3 discs (25 g each) Toast
75 g Goat cheese
7-10 Tbsp Pepper

Directions

1
Peel and roughly dice the turnips. Put leaves aside for garnishing. Peel onions and garlic. Dice onions and 1 garlic clove. Wash, clean and roughly dice the bell peppers. Heat 2 tablespoons of oil in a saucepan.
2
Fry the diced turnip, onion, garlic and paprika in it. Pour on the stock, bring to the boil, cover and cook for about 20 minutes.
3
Peel and quarter the potatoes. Cook in boiling salted water for about 20 minutes. Cut toast slices into small cubes. Heat 2 tablespoons of oil in a frying pan and add the rest of the garlic clove. Add the bread cubes, fry for 3-4 minutes while turning, remove.
4
Add the potatoes and goat's cheese to the soup, mash and bring to the boil again. Season to taste with salt and pepper. Wash the turnip leaves, cut into thin strips, blanch in boiling salted water for about 1 minute and rinse with cold water.
5
Garnish soup with croutons and turnip leaves.