Turnip soup with coriander

Name: Turnip soup with coriander
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 chili pepper; 1 Garlic clove; 1 walnut-sized piece of ginger; 750 g Turnip; 2 floury potatoes; 30 g Butter or margarine; 4 discs (12 g each) Tyrolean bacon; 1 TABLESPOON Curry Powder; 1 TEASPOON Turmeric (turmeric); 1 l Vegetable broth (instant); 1/2 bunch Coriander; 250 g Whipped cream; 7-10 Tbsp Juice of 1/2 lime; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 chili pepper
1 Garlic clove
1 walnut-sized piece of ginger
750 g Turnip
2 floury potatoes
30 g Butter or margarine
4 discs (12 g each) Tyrolean bacon
1 TABLESPOON Curry Powder
1 TEASPOON Turmeric (turmeric)
1 l Vegetable broth (instant)
1/2 bunch Coriander
250 g Whipped cream
7-10 Tbsp Juice of 1/2 lime
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cut the chilli lengthwise and scrape out the seeds. Finely chop the pod. Peel garlic and ginger and chop finely. Peel turnip and potato and dice coarsely. Heat the fat in a wide saucepan.
2
Fry the bacon in it until crispy. Take out and put aside. Sweat chilli, garlic, ginger, potato and turnip in hot frying fat. Sprinkle with curry and turmeric and sweat briefly.
3
Deglaze with broth and cook for about 15 minutes. In the meantime, wash the coriander, shake dry and pluck the leaves from the stalks, except for a few for garnishing. Add coriander to the soup and puree everything very finely.
4
Whip the cream with the whisks of the hand mixer until half stiff. Add the whipped cream and fold in. Season to taste with lime juice, salt and pepper. Fill soup into bowls and garnish with slices of bacon and remaining coriander.
5
Sprinkle with coarse pepper and serve immediately.