Cauliflower and Turnip Soup

Ingredients

• 400 g Cauliflower
• 200 g turnip
• 100 g celeriac
• 1 onion
• 2 EL Butter
• 800 ml vegetable broth
• Pepper (freshly ground)
• 100 ml whipping cream
• 50 g crème fraîche
• muskat (freshly grated)

Instructions

1. 1.

   Wash, trim and cut the cauliflower into small pieces. Peel, wash and dice the turnip and celeriac.

2. 2.

   Peel the onion, finely chop it and sauté in a pot with 2 EL butter until translucent. Add the vegetables, cook until colorless, then add broth. Season with salt and pepper and simmer for about 20 minutes over medium heat.

3. 3.

   Take out 4 EL of the soup, set aside, and puree the rest. Stir in cream, fold in crème fraîche, season with nutmeg and bring to a brief boil again.

4. 4.

   Serve the soup in pre-warmed bowls, place the reserved vegetables on top, and sprinkle with pepper before serving.