Turnip soup with curry

Name: Turnip soup with curry
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small rutabaga (approx. 850 g); 1 Potato; 3 Carrots; 1 Onion; 30 g Butter or margarine; 1 1/4 l Vegetable broth; 150 g Pasta (e.g. orchette pasta); 7-10 Tbsp Salt; 50 g streaky smoked bacon; 1 Stalk leek (leek); 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 75 g Whipped cream; 1 TEASPOON curry powder + something to taste

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small rutabaga (approx. 850 g)
1 Potato
3 Carrots
1 Onion
30 g Butter or margarine
1 1/4 l Vegetable broth
150 g Pasta (e.g. orchette pasta)
7-10 Tbsp Salt
50 g streaky smoked bacon
1 Stalk leek (leek)
7-10 Tbsp Pepper
7-10 Tbsp Sugar
75 g Whipped cream
1 TEASPOON curry powder + something to taste

Directions

1
Halve the rutabaga, cut into slices, peel and cut into pieces, except for about 150 g. Peel, wash and cut the potatoes into pieces. Peel and wash carrots and cut them into halves lengthwise.
2
Cut 1 carrot into large pieces. Peel and chop the onion. Melt the fat in a pot. Fry turnip, potatoes, large pieces of carrot and onion in it. Pour in broth, bring to the boil. Cook vegetables for about 30 minutes.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Cut bacon into thin slices. Heat a pan without fat. Leave bacon in it at medium heat until crispy, take it out. Cut 2 carrots diagonally into thin slices.
4
Clean the leek, wash it and cut it into rings. Cut the remaining turnip into thin strips. Heat bacon fat again. Fry the carrots, turnip strips and leek for 3-4 minutes, turning, and season to taste with salt, pepper and a little sugar.
5
Remove the pan from the stove. Drain the pasta and rinse in cold water. Add curry to the soup. Puree vegetables in the stock, stir in cream. Season to taste with salt, pepper and possibly curry. Add the noodles, bacon and other vegetables, warm up and serve.