Turnip cream soup with Parma ham topping

Name: Turnip cream soup with Parma ham topping
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 600 g Turnip; 250 g Potatoes; 1 large carrot; 2 TABLESPOONS Sunflower oil; 1 TABLESPOON Sugar; 1 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs Parma ham (about 15 g each); 3-4 Stem(s) Parsley; 150 g Fresh cream; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
600 g Turnip
250 g Potatoes
1 large carrot
2 TABLESPOONS Sunflower oil
1 TABLESPOON Sugar
1 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs Parma ham (about 15 g each)
3-4 Stem(s) Parsley
150 g Fresh cream
baking paper

Directions

1
Peel and chop the onions. Peel, clean and chop the turnip, potatoes and carrot. Heat oil in a pot. Lightly caramelise the sugar in it. Fry the onions briefly. Add prepared vegetables and steam.
2
Pour in the broth. Simmer covered for about 25 minutes. Then puree finely, season with salt and pepper.
3
In the meantime, pluck the Parma ham into pieces and place them on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 4 minutes.
4
Take out and let it cool down. Wash parsley, shake dry. Pluck leaves from the stalks and chop finely. Stir crème fraiche until smooth. Arrange soup with crème fraîche and ham chips, sprinkle with parsley.