Turnip Cream Soup

Ingredients

• 400 g turnip
• 150 g celeriac
• 150 g starchy potatoes
• 1 Carrot
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 1 l vegetable broth
• 4 sprigs thyme
• 4 sprigs marjoram
• 1 bay leaf
• Salt
• black pepper (ground)
• 0.5 baguette (or ciabatta)
• 2 tbsp Rapeseed oil
• 2 sprigs parsley
• 150 ml whipping cream
• 1 tbsp Lemon Juice
• chili powder
• nutmeg

Instructions

1. 1.

   Peel and dice the turnip, celeriac, potatoes, carrot, onion, and garlic. In a hot pot, sauté in butter for 2-3 minutes until translucent. Add broth and bring to a boil. Rinse thyme and marjoram, shake dry, tie with bay leaf into a bouquet, add to soup, season with salt and pepper, and simmer gently for about 25 minutes.

2. 2.

   Slice the bread thinly and brush both sides with oil. Roast in a hot pan until crisp. Remove and cool. Break or cut some slices into pieces for garnish. Rinse parsley, shake dry, pluck leaves, and finely chop.

3. 3.

   Remove the herb bouquet from the soup, puree, and strain through a fine sieve. Return to pot, add cream (leaving 4 tbsp), and adjust consistency with more broth or reduce further. Season with salt, pepper, lemon juice, chili, and nutmeg.

4. 4.

   Serve the soup in bowls, drizzle remaining cream over it, sprinkle with croutons and parsley, and serve with bread slices.