Turnip Root Soup

Ingredients

• 80 g onions (1 onion)
• 3 Garlic cloves
• 1 kg turnip root
• 8 thyme sprigs
• 4 parsley stalks
• 90 g butter
• 900 ml broth
• 2 Bay leaves
• Salt
• Pepper
• 100 ml heavy cream
• 6 thin baguette slices
• 4 tbsp olive oil

Instructions

1. 1.

   Preparation: The day before or several hours in advance, make the soup. Several hours or shortly before: fry the turnip root cubes. Shortly before serving: toast bread, reheat soup and fried cubes.

2. 2.

   Peel and finely dice 1 onion and 2 garlic cloves. Peel the turnip root and set aside about 150 grams as a garnish. Cut the remaining turnip into 2–3 cm cubes. Wash herbs and dry them thoroughly.

3. 3.

   Heat 60 g butter in a sufficiently large pot, sauté the onion and garlic pieces until translucent over medium heat. Add the turnip and cook for about five minutes.

4. 4.

   Add water or broth, bay leaves, three thyme sprigs, salt, and freshly ground pepper.

5. 5.

   Let the soup simmer gently until the turnip cubes are tender (about 25 minutes).

6. 6.

   Meanwhile, cut the reserved turnip into small cubes for the garnish. Remove leaves from the remaining thyme and parsley. Slice parsley leaves into fine strips.

7. 7.

   Remove bay leaves and thyme sprigs from the soup. Puree the soup with a stick blender or regular blender until smooth. Add cream and bring back to a boil. After about five minutes, season with salt and pepper.

8. 8.

   Just before serving, cut baguette slices into 2 cm cubes. Peel the remaining garlic clove and slice it very thinly. Heat olive oil in one pan, butter in another. Fry the baguette cubes in olive oil over medium heat until golden brown and crisp; add garlic and fry briefly. Transfer croutons to paper towels to drain excess oil. Sauté turnip cubes in butter until they take color, then add thyme and parsley, seasoning with salt and pepper.

9. 9.

   Bring the soup back to a boil, pour into preheated bowls or cups. Top with fried turnip cubes and scatter croutons just before serving.