Turnip soup with ginger, red pepper foam and coriander oil

Name: Turnip soup with ginger, red pepper foam and coriander oil
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Mairübchen; 1 Onion; 1 Garlic clove; 15 g fresh ginger tuber; 50 g Butter; 7-10 Tbsp Salt; 600-700 ml Vegetable broth; 1/2 red pepper; 6 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Pepper; 10 Stem(s) Coriander; 200 ml Milk; 200 g Whipped cream; 7-10 Tbsp Sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Mairübchen
1 Onion
1 Garlic clove
15 g fresh ginger tuber
50 g Butter
7-10 Tbsp Salt
600-700 ml Vegetable broth
1/2 red pepper
6 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
7-10 Tbsp Pepper
10 Stem(s) Coriander
200 ml Milk
200 g Whipped cream
7-10 Tbsp Sugar

Directions

1
Peel the turnips and dice them roughly. Peel and chop onion, garlic and ginger
2
Heat 25 g butter in a saucepan. Fry the diced beetroot, onion, garlic and ginger in it, season with a little salt. Pour in 500-600 ml stock, bring to the boil, cover and cook for about 20 minutes
3
Clean, wash and chop the peppers. Heat 1 tablespoon of oil in another pot. Steam the peppers for 3-4 minutes, turning them over. Add 100 ml stock and tomato paste, cover and simmer for about 10 minutes. Puree the paprika in the stock, pour through a sieve into a small, high pot, season with salt and pepper. Chop 25 g butter into small cubes, chill. Wash coriander, shake dry, remove coarse stalks. Chop the coriander coarsely and puree it with 5 tbsp. oil in a tall pot
4
Add milk and cream to the soup, puree and bring to the boil again. Season to taste with salt, pepper and sugar, arrange in bowls with coriander oil. If necessary, reheat the paprika stock again (do not boil!) Mix in the butter cubes with the hand blender until a foam develops. Arrange foam on the soup and serve