Creamy Vegetable Soup with Crispy Julienne

Ingredients

• 250 g rutabaga
• 200 g waxy potatoes
• 200 g knollensellerie (celeriac)
• 1 Shallot
• 100 ml Rapeseed oil
• 2 tbsp butter
• 800 ml vegetable broth
• 150 ml Heavy Cream
• 1 tbsp Crème fraîche
• Salt
• white pepper
• nutmeg
• 4 leaves marjoram

Instructions

1. 1.

   Peel the rutabaga, potatoes, celeriac and shallot. Cut about a handful of julienne strips from the rutabaga. Dice the remaining vegetables. Fry the julienne strips in hot oil until golden brown and drain on kitchen paper.

2. 2.

   Sauté the diced vegetables in hot butter for about 3–5 minutes and deglaze with broth. Simmer gently for about 20 minutes. Puree the soup finely and strain through a sieve.

3. 3.

   If needed, let it simmer a bit longer or add more broth. Stir in cream and crème fraîche and season with salt, pepper and nutmeg. Serve in bowls garnished with julienne strips and marjoram.