Almond Turnip Soup

Ingredients

• 600 g Teltower turnips
• 2 shallots
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 700 ml vegetable broth
• 200 g goat fresh cheese (45% fat in the product)
• 30 g almond butter (2 Tbsp)
• 3 tbsp Milk (3.5% fat)
• Salt
• Pepper
• 1 tsp Sweet paprika powder
• 0.5 lemon (zest and juice)
• 0.5 handful herbs (5 g; e.g., parsley, chives, marjoram)
• 30 g butter (2 tbsp)
• 30 g toasted almond kernels (2 tbsp)
• 2 tsp sumac (oriental spice)

Instructions

1. 1.

   Peel, wash and roughly cube the turnips. Peel and finely chop the shallots and garlic. Heat 1 tbsp oil in a pot. Sauté the shallots and garlic for 2 minutes over medium heat until fragrant. Add the turnips and sauté for 3 more minutes. Deglaze with broth, cover, and simmer on medium for 5 minutes until the turnips are tender.

2. 2.

   Add goat fresh cheese, almond butter, and milk; blend with a stick blender until smooth. Season with salt, pepper, paprika, lemon zest, and juice. Simmer the soup for another 10 minutes over low heat.

3. 3.

   Meanwhile, wash, dry, and chop the herbs. Melt butter in a skillet and toast almonds for 3 minutes over medium heat.

4. 4.

   Serve the almond turnip soup in bowls or shallow plates, sprinkle with herbs, toasted almonds, and sumac, then drizzle with the remaining butter from the skillet.