Potato and turnip soup

Name: Potato and turnip soup
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1 kg Turnip; 3 Onions; 700 g Potatoes; 3 TABLESPOONS Butter; 1 1/2 l Vegetable broth; 1/4 l White wine; 6 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Whipped cream; 1 TABLESPOON Sunflower oil; 20 (approx. 400 g) Nuremberger rib steak sausages; 1 TABLESPOON Flour

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

1 kg Turnip
3 Onions
700 g Potatoes
3 TABLESPOONS Butter
1 1/2 l Vegetable broth
1/4 l White wine
6 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Whipped cream
1 TABLESPOON Sunflower oil
20 (approx. 400 g) Nuremberger rib steak sausages
1 TABLESPOON Flour

Directions

1
Peel and chop the turnip and 2 onions. Peel, wash and chop the potatoes. Heat 2 tablespoons of butter in a saucepan. Sauté prepared vegetable cubes for about 10 minutes. Pour on stock and white wine, bring to the boil and cook vegetables for about 20 minutes until soft. Finely chop the vegetables with a hand blender. Wash the thyme, dab dry and remove the leaves from the stems. Season soup with salt, pepper and thyme. Refine with cream
2
In the meantime heat oil in a pan. Fry the sausages for about 5 minutes, turning them over. Peel the remaining onion and cut into rings. Season onion rings with salt and dust with flour. Heat 1 tbsp. butter in a pan and fry the onion rings until crispy, turning them over
3
Arrange soup and sausages and sprinkle with onion rings