Turnip soup with chilli plums

Name: Turnip soup with chilli plums
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small rutabaga (approx. 750 g); 300 g Potatoes; 1 Onion; 30 g Butter or margarine; 1 1/4 l Vegetable broth; 100 ml dry red wine; 50 ml Maple syrup; 1–2 red chillies; 16 dried plums; 75 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cilantro; 7-10 Tbsp Coriander leaves

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small rutabaga (approx. 750 g)
300 g Potatoes
1 Onion
30 g Butter or margarine
1 1/4 l Vegetable broth
100 ml dry red wine
50 ml Maple syrup
1–2 red chillies
16 dried plums
75 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cilantro
7-10 Tbsp Coriander leaves

Directions

1
Halve the rutabaga, cut into slices, peel and cut into pieces. Peel and wash the potatoes and cut them into pieces. Peel and chop onion. Melt the fat in a pot.
2
Brown the turnip, potatoes and onion in it. Pour in broth, bring to the boil and cook for about 30 minutes. Bring red wine and syrup to the boil and reduce by half. Wash the chilli, cut into rings and remove the seeds.
3
Add the chilli and plums to the red wine and let it brew for about 15 minutes. Puree the vegetables in the broth, stir in the crème fraiche. Season to taste with salt, pepper and coriander. Arrange turnip soup with the chilli plums on plates.
4
Garnish with chilli stock and coriander leaves.