Turnip soup with orange juice and toasted brown bread

Name: Turnip soup with orange juice and toasted brown bread
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small rutabaga (approx. 750 g); 2 medium size carrots; 250 g Potatoes; 1 Onion; 2 TABLESPOONS Butter or margarine; 3/4 l Vegetable broth (instant); 7-10 Tbsp Juice of 1 orange; 2 discs brown bread (approx. 50 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 100 g Fresh cream; 7-10 Tbsp Marjoram

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small rutabaga (approx. 750 g)
2 medium size carrots
250 g Potatoes
1 Onion
2 TABLESPOONS Butter or margarine
3/4 l Vegetable broth (instant)
7-10 Tbsp Juice of 1 orange
2 discs brown bread (approx. 50 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
100 g Fresh cream
7-10 Tbsp Marjoram

Directions

1
Cut the turnip into slices, peel, wash and cut into small cubes. Peel and wash carrots and potatoes and cut them into small cubes. Peel and finely dice the onion. Heat 1 tablespoon of fat in a pot. Fry turnips, potatoes and onion in it. Pour in broth and orange juice, bring to the boil, cover and cook for about 20 minutes. Cut bread into small cubes.
2
Heat 1 tablespoon of fat in a pan. Roast the bread cubes in it. Remove 1/3 of the turnip and potato cubes, mash the remaining turnip and potatoes in the stock. Season to taste with salt, pepper and marjoram. Add the diced turnip and potatoes to the soup. Arrange the soup on plates with crème fraîche and the bread cubes. Garnish with marjoram