Pea and turnip stew

Name: Pea and turnip stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Rutabaga (approx. 500 g); 100 g Bacon; 1 TABLESPOON Oil; 800 ml Vegetable broth (instant); 300 g frozen peas; 8 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Fresh cream

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 Rutabaga (approx. 500 g)
100 g Bacon
1 TABLESPOON Oil
800 ml Vegetable broth (instant)
300 g frozen peas
8 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Fresh cream

Directions

1
Clean the turnip, cut in half and cut and peel 4 thin slices for garnishing. Cut the remaining turnip into thick slices, peel and dice. Cut bacon into strips. Heat oil in a pot, fry bacon and turnip slices for about 4 minutes while turning, remove. Put the diced turnip into the pot and sauté for about 5 minutes while turning. Fill up with stock. Add peas, up to 8 tablespoons, bring to the boil and cook for about 10 minutes.
2
Wash the thyme, shake dry, pluck leaves from the stems and add to the soup, except for a few for garnishing. Finely puree the soup with a hand blender. Add the remaining peas. Season to taste with salt and pepper. Arrange the soup in small bowls and add 1 teaspoon of crème fraîche to each bowl. Garnish with bacon, beetroot slices and remaining thyme leaves