Turnip cream soup

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cut the chillies in half lengthwise, remove the seeds. Cut the pods into thin strips. Peel and chop turnip and onions. Wash and clean the leek and chop the lower light third. Heat 1 tablespoon of oil in a saucepan.

2. 2

   Sauté onions, half of the chillies, leek rings and rutabaga for 1-2 minutes. Season the vegetables with a little salt and pepper and deglaze with broth. Cook for 20-25 minutes until soft, then add the cream. In the meantime cut the remaining leek into rings and blanch in boiling salted water for 3-4 minutes, then rinse with cold water. Wash the thyme, dab dry and chop the leaves coarsely. Cut bread for the croutons into cubes (approx. 1 x 1 cm). Heat 2 tablespoons of oil in a pan. Roast the bread in it all around. Add butter and fry for another 1-2 minutes. Then season with salt, pepper and thyme.

3. 3

   Heat 2 tablespoons of oil in a pan. Roast the bread in it all around. Add butter and fry for another 1-2 minutes. Then season with salt, pepper and thyme. Drain the croutons on kitchen paper. Puree the soup and season to taste again. Serve the soup with croutons, chilli and leek

4. 4

   With 8 people:

Nutrition Facts

KCAL
280 kcal

CARBS
20 g

FATS
19 g

PROTEINS
4 g