Rutabaga Soup

Ingredients

• 500 g rutabaga
• 200 g waxy potatoes
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 1 l poultry broth (or vegetable broth)
• 1 pear
• 100 g Sour cream
• coriander (ground)
• caraway (ground)
• Salt
• black pepper (freshly ground)
• 4 tsp nut oil (e.g., walnut or hazelnut)

Instructions

1. 1.

   Peel the rutabaga, potatoes, onion and garlic and dice everything. Sauté together briefly in hot butter in a pot. Deglaze with broth. Simmer gently for about 20 minutes until soft. Puree the soup finely and add more broth if needed or let it reduce further.

2. 2.

   Wash the pear, quarter it, remove the core and slice the quarters into thin rounds.

3. 3.

   Add sour cream to the soup, stir well and season with coriander, caraway, salt and pepper. Spoon into bowls, top with pear slices and drizzle nut oil before serving.

4. 4.

   Serve with toasted bread chips if desired.